Preheat oven to 177°C. Spray a donut pan with non-stick spray. Set aside.
Whisk the flour, hazelnut, baking powder, salt, cinnamon, and nutmeg together in a medium bowl. Set aside.
Mix baking soda and vinegar. Whisk in the butter, sugar, apple butter, hazelnut milk and egg replacement until smooth and combined. Pour the wet ingredients into the dry ingredients and mix until just combined. Don´t overmix.
Spoon the batter into the donut cavities. Bake for 10-15 minutes or until the edges are lightly browned. Allow to cool for about 1 minute and transfer to a large baking sheet. Combine the sugar and cinnamon in a medium bowl. Dip the donuts in the melted butter, then dunk into the cinnamon sugar mixture coating all sides. Donuts are best served immediately.