Reduce the Apple Cider: In a small saucepan over medium heat, bring the apple cider to a simmer and reduce it by half (about 10 minutes). Stir occasionally to prevent burning, and once done, set aside to cool.

Prepare the Batter: In a large mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth. Add the eggs, one at a time, mixing well after each addition. Then, stir in the vanilla extract, sour cream, and reduced apple cider fritter recipe.

Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, salt, pumpkin pie spice, and 2 teaspoons of cinnamon. Slowly fold the dry ingredients into the wet ingredients until just combined—don’t overmix!

Prepare Your Pan(s): If you’re making apple cider donut bread, pour the batter into a greased and lined 9×5 loaf pan. For muffins, divide the batter evenly into a lined muffin pan  with your favorite muffin liners.

Top with Cinnamon Sugar: In a small bowl, mix 1/4 cup of granulated sugar with 1/2 teaspoon of cinnamon. Sprinkle this mixture generously over the top of the batter before baking.

Bake: For the apple cider donut bread, bake at 350°F (175°C) for 45-55 minutes or until a toothpick inserted into the center comes out clean. For muffins, bake for 20-25 minutes. Let the bread cool in the pan for 15 minutes, or let muffins cool for about an hour before enjoying!