MINI APPLE CIDER DONUTS

Preheat oven to 350F. Grease a mini or regular 6-cup donut pan.
Start by reducing the apple cider. In a microwave safe bowl covered with plastic wrap, heat the cider for 8 minutes in the microwave. You can alternatively heat it on the stove over medium heat until reduced by half.
Once reduced, whisk in the butter until melted. Measure out 1/2 cup to use for the donut batter, and set the remaining aside to use later.
In a large bowl, whisk together the 1/2 cup of the reduced cider and butter mixture, monk fruit sweetener, egg, yogurt, and vanilla until well combined.
In a separate medium bowl, whisk together the flour, cinnamon, baking soda, baking powder, nutmeg, and salt.
Pour the dry ingredients into the wet and use a wooden spoon or spatula to mix until just combined.
Spoon or scoop the batter into the prepared donut wells, filling each 2/3 of the way.
For mini donuts, bake at 350F for 9-11 minutes.
For regular donuts, bake at 350F for 12-14 minutes or until golden.
Remove and allow to cool in the pan for 2-3 minutes, then transfer to a wire cooling rack.
Melt 3 tbsp of butter in a small bowl, and then add the remaining reduced apple cider.
In a separate bowl, mix together the monkfruit sweetener and cinnamon.
One donut at a time, dip one side into the butter/cider mixture, and then roll in the cinnamon sugar mixture to coat.
Serve warm.