Preheat your oven to 425 degrees F and lightly grease a 6 hole donut baking tin.

Start by making your vegan butter milk. Combine the apple cider vinegar and non dairy milk in a small bowl. Mix together and set aside.

In a medium sized mixing bowl, take your KPKitchen Measuring Cups and whisk together all of the dry ingredients (flour, coconut sugar, baking powder, nutmeg, all spice, cinnamon and salt.) Set aside.

In another bowl, add your melted vegan butter, vanilla extract, apple juice and butter milk.

Whisk until fully combined.

Add your wet ingredients to your dry ingredients and mix until combined. Do not over mix.

Using your KPKitchen Batter Dispenser, evenly distribute the batter into each donut hole.

Bake for 10 minutes or until a tooth pick inserted comes out clean.

While the donuts are baking, make your cinnamon sugar topping. Melt the vegan butter and put it in a bowl. In a separate bowl, combine the cinnamon and sugar

Once the donuts have cooled on your KPKitchen Cooling Rack, roll each donut in the melted butter, and then immediately roll in the cinnamon sugar mixture