Start by placing 1 cup of apple cider in a small saucepan and cook on medium for about 20 minutes, until it has cooked down to about 1/4 cup.
In the meantime mix all the dry ingredients.
Add all the other wet ingredients into a blender - everything but the apple cider.
Once the apple cider has cooked down place it in a medium bowl and let it cool off for a few minutes. It doesn't have to be completely cool, but not hot anymore. In the meantime grease 8 holes of the donut pan with coconut oil until they are lightly coated.
Add apple cider concentrate to the blender and blend everything until smooth. Combine wet and dry mix to a thick batter.
Preheat oven to 350F. Place batter into 8 muffin pan holes. With your finger smoothen out the batter. Place in the oven and bake for about 30 minutes, until a cake tester comes out clean.
Let the donuts cool off for 5-10 minutes before removing them. You still want them to be a bit warm for the sugar to stick better.
Mix together maple sugar and cinnamon and coat the donuts with the sugar mix, by dunking both sides into the sugar-cinnamon mix and sprinkling some more on top. If you need more of the coating simply mix together more in the same ratio.
Enjoy
Store in an airtight container on the counter for a few days. It actually tastes even more intense.