• Preheat your oven to 350°F and grease donut pan.
• In a small, microwave-safe bowl, melt butter in the microwave and set aside to cool slightly.
• In small bowl, whisk together flour, baking powder, cinnamon, ginger, nutmeg, cloves, and salt.
• In a large bowl, combine pumpkin puree, brown sugar, egg, milk, and slightly cooled melted butter. Whisk until well-combined.
• Add flour mixture to the pumpkin mixture and use a spoon to stir until just mixed.
• Transfer batter to a piping bag (or disposable plastic bag and cut off one of the corners) and pipe batter into the prepared donut pan, filling rings 3/4 of the way full—this should make almost exactly 6 donuts.
• Bake for 9 to 11 minutes, until a toothpick inserted into the center of the donuts comes out with just a few moist crumbs or the tops of the donuts just spring back when pressed with a finger.
• Cool the donuts in the donut pan until cool enough to handle and then turn donuts out onto a cooking rack to cool completely before glazing.

Cream Cheese Glaze

• In a medium bowl, combine softened cream cheese and butter. Beat until smooth.
• Add powdered sugar and 1 teaspoon of milk. Beat until smooth. 
• Whisk in milk by the 1/4 teaspoon until mixture resembles a thin frosting, thin enough for dipping but not pourable. (I usually use exactly 1 1/2 teaspoon milk TOTAL.) Do not add too much or your glaze will not set.
• Dip donuts in glaze and twist them a few times to make sure they are well-coated. Smooth the topping slightly with your finger. Allow to set for 15 to 20 minutes.
• Serve and enjoy!