Preheat oven to 350º.

Spray your donut pan with cooking spray.

In a large bowl, whisk together the first seven dry ingredients, flour through sugar.

In another small bowl whisk together the melted and cooled butter, vanilla, egg yolks, and apple cider. Make a well in the center of dry ingredients and pour in. Mix gently.

In a separate small bowl whisk the two egg whites for about a minute or two with a fork. You are just trying to get them a bit thicker so they add some fluffiness to the doughnuts.

Add egg whites to mixture and stir just until mixed.

Transfer mixture to a Ziploc bag and cut the corner tip off. This makes it easy to pipe into the donut pan.

Fill each well ½ full without covering the middle section. If you do, your doughnuts won’t have a hole.

Cook for about 8-10 minutes.

Allow to cool completely before glazing.

For the icing simply mix the powdered sugar and the maple syrup. Add milk a little bit at a time to get the desired consistency. More milk will make icing runny so don’t add too much at one time.

Dip doughnuts in icing and place on a rack to drip dry. Top with sprinkles before the icing sets.

If you are using a donut pan, preheat oven to 350° and bake for 8-10 minutes.