Place the flours, 2 tsp cinnamon, baking powder, baking soda, and salt in a bowl. Scoop the mixture into a sifter, and sift into a separate large bowl. Set aside.
Using a stand-mixer, or electric hand-held mixer, or hand-mixer, beat the butter with ½ cup of sugar until creamed. It should be light and fluffy, about 3 to 4 minutes, stopping halfway through and scraping down sides.
Add yolks, cider, apple butter, buttermilk, and vanilla and mix until full incorporated.
Continue mixing, and slowly add the flour mixture until a slightly wet, sticky batter comes together.
Heat the oil in a deep-fryer or Dutch oven to 350°F.
Using slightly oiled fingers, pull about a ¼ cup of batter from the bowl and roll into a small ball. Gently flatten the ball with the palm of you hand on your work surface. Use you thumb to make a hole that is about 1½-inches wide. Repeat several more times.
Working in batches, gently lift the formed doughnuts, one at a time, and carefully lower into the hot oil. Fry, flipping once, until somewhat darkend and cooked, about 3 minutes in total.
Use a metal spatula or two forks to carefully remove the cooked doughnuts from the oil to a baking rack on top of a baking sheet. The doughnuts are somewhat soft when they first come out of the oil, but then firm up as they cool. Continue this process with remaining batter.
Meanwhile, combine the 1 cup of sugar, 1½ tsp of cinnamon, and the pumpkin pie spice (if using) in a shallow bowl.
After the doughnuts have cooled, gently toss them in the sugar/cinnamon mixture until fully coated.
Serve at once or store in an air-tight container for up to 1 week.