In a Dutch oven combine Apple Cider (3/4 cup) and Apple (2). Bring the pot to medium-high heat, cover, and continue to cook for about 10 minutes.
Remove the pot from the heat and allow the apples to cool completely. Once cooled add the apples to a blender and process until smooth.
Next, in a large mixing bowl combine All-Purpose Flour (1 3/4 cup), Baking Powder (1 teaspoon), baking Baking Soda (1/2 teaspoon), Ground Cinnamon (1/2 teaspoon), Ground Nutmeg (1/2 teaspoon), and Kosher Salt (1/2 teaspoon). In another large mixing bowl combine apple mixture, Granulated Sugar (1/2 cup), Greek Yogurt (1/3 cup), Vegetable Oil (3 tablespoon), and Large Egg (1). Once combined add the wet ingredients to the dry ingredients. Stir until everything is well combined.
Spray two 6-cavity doughnut pans with non-stick cooking spray. Spoon the batter into each cavity filling only 3/4 of the way full. Bake the doughnuts for about 10 to 12 minutes or until golden brown. Remove them from the oven and place on a wire rack to cool before glazing.
To make the glaze, melt Dark Chocolate Chips (1/2 cup) on high in microwave.
Once melted add in the Tahini (2 tablespoon), Maple Syrup (1 tablespoon), and Bourbon (1 tablespoon). Keep stirring. The glaze will become thick and that's okay. This is where you add a teaspoon of Water (to taste) to the glaze mixture until it’s glossy.
Serve with the glaze spread over the doughnuts and enjoy!