First, preheat oven to 350 degrees Fahrenheit. Spray a donut pan with nonstick spray.

In a stand mixer, beat room temperature butter, brown sugar and granulated sugar for 2 minutes or until no clumps of butter remain.

Then, add in eggs and vanilla extract. Stir to combine.

Add in gluten free flour, baking soda, cinnamon and nutmeg. Stir until a thick dough forms.

Then, slowly stir in apple cider as you are stirring. Stir until a thick dough is formed.

Add dough to a Ziplock bag. Cut off the corner of the bag and pipe batter into greased donut pan. Fill each cavity a little more than halfway.

Bake for 12 to 14 minutes or until a toothpick inserted comes out clean.

Remove from oven. Allow donuts to cool for 5 minutes in pan before inverting pan and releasing donuts onto wire rack.

Then, make cinnamon sugar coating. Combine granulated sugar and cinnamon in shallow bowl. Stir to combine.

Melt the 2 tablespoons butter. Brush each donut with melted butter all over. Then place each donut in sugar mixture and coat both sides. Repeat for all donuts.