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1. Preheat oven to 350 F. Lightly spray a 12-count donut pan with non-stick cooking spray. Set pan aside.
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2. In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, allspice, nutmeg, ginger, salt and brown sugar.
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3. In a small bowl, stir together egg, yogurt, milk, and butter. Add wet ingredients into the bowl of dry ingredients and stir until well-combined. Stir in caramel bits and shredded apple until just combined.
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4. Pour batter into a pastry bag or a gallon-sized bag with the tip cut off. Pipe batter into the donut cavities.
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5. Bake for 8-10 minutes or until edges just start to turn golden brown. Then remove the pan from the oven and allow donuts to cool for 3 minutes in the pan before removing them to a wire rack to finish cooling.
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6. While donuts are cooling, start to prepare the glaze. In a medium saucepan, melt butter and sugar together over medium heat. Bring to a boil and boil for two minutes, making sure to stir occasionally to avoid scorching.
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7. Then stir in one tablespoon apple cider and bring back to a boil. Boil for another two minutes.
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8. Then turn heat to low. Add in cinnamon, nutmeg, allspice, confectioners' sugar, and the second tablespoon of apple cider.
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9. Carefully dip the tops of the donuts into the glaze while the saucepan is still sitting over low heat. Removing the pan from the heat will cause the glaze to crystallize. Set the glazed donuts on a sheet of parchment paper.
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10. Allow glaze to harden. Enjoy!
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11. Store any leftovers in a loosely covered container.
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**Note: The ingredients for the glaze make enough to lightly cover the donuts. If you want a heavier glaze, you will want to double these ingredients.
