Preheat the oven to 350° F. Butter a 24-cup mini muffin pan or 12-cup regular pan. Sprinkle the inside of each with cinnamon sugar. Bring the apple cider to a boil over high heat. Reduce the heat and simmer for 10-15 minutes, until the cider is reduced to 3/4 cup. Remove from the heat. Let cool.In a bowl, stir together the boiled cider, ricotta, eggs, apple butter, maple syrup, and vanilla. Add the flour/whole wheat flour, baking powder, cinnamon, nutmeg, and salt. Mix until just combined.Divide the batter evenly among the prepared pan, filling 1/2-2/3 the way full. Bake 10-12 minutes for mini doughnuts or 18-20 for regular muffins, until just set. Remove and let cool for 5 minutes, then remove from pan.Meanwhile, make the glaze. Whisk together the powdered sugar, maple syrup, 2 tablespoons of cider, a pinch of cinnamon, and salt. If needed, thin with additional cider. Dip or drizzle the doughnuts into the glaze. I highly recommend eating a few of these warm!