Add all ingredients except for the topping into a blender.
Blend all ingredients until no large pieces of oats or pepitas remain.
Prepare doughnut pans by coating with nonstick spray.
Pour batter immediately into the doughnut pans, being careful to not to overfill the center divider.
Bake for 18 minutes and allow to cool in the pan for 10 minutes before removing to a wire rack.
Mix topping ingredients in a small bowl.
Brush apple cider on the top of each doughnut and immediately dip it into the cinnamon and sugar mixture.
Serve immediately or store covered in the refrigerator for up to 3 days.
If using maple syrup instead of sugar, reduce the apple cider by 1/4 cup.This recipe can also be made as muffins! Fill 12 muffin liners to the brim and bake for 25 minutes at 375F. For mini muffins, bake for 15 minutes.To make mini doughnuts, bake for 8-10 minutes.