Bring 2 cups of apple cider to a boil in a small saucepan. Reduce heat to simmer uncovered for about 30-50 minutes until reduced to ½ cup. Set aside to cool.

Peel a large apple and shred it with a cheese grater, squeezing out some excess juice.

Preheat oven to 350℉ and prepare your donut pan by spraying with nonstick spray.

In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, clove, allspice, nutmeg, cardamom, and salt.

In another bowl, whisk together melted butter, egg, brown sugar, whole milk, vanilla, and shredded apple.

Pour the wet ingredients and the reduced apple cider into the dry ingredients and mix until well combined.

Carefully pour the batter into the prepared donut pan, filling each cavity halfway.

Bake for 10-12 minutes. Donuts are ready when the top bounces back when tapped.

Remove from the oven and let cool in the pan for 2-3 minutes.

Gently remove the donuts from the pan and cool completely on a wire rack before glazing.

Combine powdered sugar, apple cider drink mix, vanilla, and milk in a bowl and stir until smooth.

Dip cooled donuts into the glaze or drizzle it on top.