Mix the ground cinnamon, ground nutmeg, and ground cardamom in a small bowl. Set aside.

Place the apple cider in a small saucepan over medium low heat. Bring to a gentle boil and then reduce the heat so that it bubbles gently. Let reduce, stirring occasionally until about ½ cup of cider remains. Remove from heat and let cool.

Preheat the oven to 350 F. Grease a Mickey shaped muffin pan or silicone mold. If using a silicone mold, place it onto a baking sheet. Set aside.

In a large bowl, combine the flour, baking soda, baking powder, cinnamon, cider spice mix, and salt. Set aside.

In a medium bowl, combine the butter, egg, brown sugar, granulated sugar, milk and vanilla. Whisk until smooth.

Add the butter mixture to the flour mixture, whisking until smooth. Add the cider and whisk until combined.

Transfer batter to a large piping bag and pipe into prepared muffin pans, filling about ⅔ full.

Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Let cool for 2 minutes in the pan before transferring to a wire rack. Cool until muffins are comfortable to handle.

In a small bowl, combine granulated sugar, ground cinnamon, and cider spice mix.

Dip each muffin into the melted butter, covering all of the sides.

Roll each muffin in the sugar mixture, covering all sides.