• Preheat oven to 425ºF, and spray a muffin tin with nonstick cooking spray.
• In a bowl, combine the cider mix and hot water, stirring until dissolved. Stir in the oats and allow to soak for 5 minutes.
• In a large bowl, whisk the flour, sugars, baking powder, salt, and spices together. Add the applesauce, oil, eggs, vanilla, and oat mixture, stirring until just combined.

For Regular-Sized Donut Muffins:

• Scoop batter into the muffin tin, filling 3/4 full. Bake for 5 minutes at 425ºF, then decrease the temperature to 375ºF, and continue baking for 12-14 minutes, or until a toothpick inserted in the center comes out clean.

For Mini Donut Muffins:

• Scoop batter into the muffin tin, filling 3/4 full. Bake for 5 minutes at 425ºF, then decrease the temperature to 375ºF, and continue baking for another 5 minutes, or until a toothpick inserted in the center comes out clean.
• Allow muffins to cool in the pan for 5 minutes before transferring them to a wire rack.

For Both Regular and Mini Donut Muffins:

• Place the melted butter in a small bowl. In a separate bowl, stir the sugar and cinnamon together until combined.
• Working one at a time, dip donut muffins into the melted butter, shaking off excess butter, then into the cinnamon-sugar.
• Donuts taste best on the same day, but they may be covered tightly or stored in a plastic container at room temperature for up to 3 days.