Preheat the oven to 350F degrees. Grease a Wilton 6-cavity doughnut pan with pan spray.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon and nutmeg.
In a separate bowl, whisk together the egg, the reduced cider, buttermilk, oil and vanilla.
Pour the wet ingredients onto the dry ingredients and mix together thoroughly.
Using a pastry bag fitted with the 1/2-inch smooth round tip, pipe the batter into the molds just over halfway. Bake 5 minutes, rotate the pan and bake for another 5 minutes or until doughnut tops spring back when pressed.
Remove pan from oven. Let the doughnuts cool in the pan for a few minutes before inverting them onto a wire rack. Bake the remaining batter (two doughnuts).