Preheat oven to 350℉ and grease a 6-cup doughnut pan with coconut oil.
In a medium to large sauce pan, bring the apple cider to a boil. Once boiling, reduce heat and let simmer for 10-15 minutes or until it has been reduced down to 1/2 a cup. Once reduced, remove from heat and let cool completely.
While apple cider is reducing, in a bowl, mix together maple syrup, powdered sugar and cinnamon for the maple glaze. Set aside.
In a medium bowl, combine apple sauce, coconut oil, eggs, vanilla, apple cider and coconut sugar.
In another bowl combine flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
Add half of the dry ingredients to the wet and combine. Add the remaining dry ingredients and mix completely.
Add about 1/4 cup of batter to greased doughnut pan, filling 2/3 the way full.
Bake for 12-15 minutes, until just set.
Once done cooking, let cool slightly, then transfer to a wire rack to cool completely. *You may need to use a butter knife around the edges or tap on the bottom of the pan to help release the doughnuts.
Once doughnuts have cooled, dip or drizzle them into the glaze. Top doughnuts with additional cinnamon, nuts, remaining glaze or anything else you might like. Enjoy!