Preheat oven to 400°F. Spray a 6-cavity donut pan with nonstick spray.

In a large bowl, cream together the butter, vegetable oil, granulated sugar, and brown sugar until smooth.

Add the egg, beating to combine.

Mix in the baking powder, baking soda, cinnamon, nutmeg, allspice, ginger, salt, and vanilla.

On low speed, mix the flour into the butter mixture alternately with the apple cider and milk, beginning and ending with the flour.

Spoon the batter into the donut cavities, filling ⅔ to ¾ full.

Bake the donuts for about 10-11 minutes, or until the edges are lightly browned.

Let the donuts cool in the pan for about 2 minutes, then flip them out onto a wire rack.

Allow the donuts to cool for about 10 minutes before coating in cinnamon-sugar.

Prepare the topping by placing the melted butter in a small bowl and stirring together the sugar and cinnamon in a separate small bowl.

Dip the donuts in the melted butter, then dunk them into the cinnamon sugar to coat on all sides.