Preheat oven to 350 degrees Fahrenheit.
Spray donut pan molds with nonstick spray or rub with shortening to prevent sticking. If you only have (2) 6-count pans, you will need to do double baking batches.
In a large bowl, mix flour, baking soda, powder, salt, and apple pie spice. If you cannot find apple pie spice the recipe is above to make your own.
In another bowl, whisk together the cider, vanilla, and buttermilk.
Add the butter, brown, and granulated sugar to your stand mixer, and beat on medium speed with paddle attachment until butter and sugars are fluffy. Add one egg at a time and blend until combined.
Reduce speed, and add 1/2 the flour mix and half the wet cider mix; combine. Slowly fold in the remaining dry and wet ingredients.
Add donut batter to a pastry bag or large zippered bag. If using a zippered bag, cut of the end to make a piping bag to fill the donut wells.
Fill each donut well 3/4 of the way with batter.
Bake donuts for 14-15 minutes or until donuts are springy. They should spring up when gently pressed down.
Carefully remove donuts from the pan and place them on a cooling rack.
Brush with melted butter and dip in the spiced sugar.
Allow donuts to cure on the baking rack and cool before storing.