Preheat oven to 375 degrees F. Spray doughnut baking pans with 6 wells.

In large bowl, whisk milk and apple cider vinegar. Set aside 2-3 minutes.

Whisk in oil, apple cider and vanilla.

In separate bowl, sift together flour, baking powder, baking soda, sugar, cinnamon, nutmeg and sea salt.

Add dry ingredients to wet ingredients and mix until just combined and batter is thick and smooth, about 2 to 3 minutes.

Using piping bag, pipe batter into prepared doughnut pan wells, filling each about 3/4 of the way.

Bake 10 to 13 minutes or until toothpick inserted into doughnuts comes out clean.

Allow doughnuts to cool 5 minutes before releasing from pan and onto cooling rack.

Whisk together sugar, cinnamon and apple pie spice until combined.

In separate bowl, melt butter.

Once doughnuts are cooled, dip each doughnut into melted butter followed by sugar mixture, ensuring both sides are well coated.

Set back onto cooling rack so coating sets in. Repeat until all doughnuts are coated.