Preheat your oven to 350°F and lightly grease your donut pan.
In a medium bowl, whisk together flour, baking powder, cinnamon, ginger, nutmeg, cloves, and salt.
In a large bowl, whisk together pumpkin puree, brown sugar, egg, milk, and butter.
Add the dry ingredients to the wet, and stir until just combined.
Prop a gallon-sized disposable bag open over a large cup, and transfer batter to the bag. Squeeze out most of the air, and use scissors to snip off one of the corners. "Pipe" the batter into your donut pan, filling 3/4 full--this should make exactly 6 donuts.
Bake for 9 to 11 minutes, until donuts are fluffy, and spring back if you press down on the top with your finger.
Allow to cool in the pan for 5 minutes, until cool enough to handle, before transferring to a wire rack to finish cooling completely, about 15 minutes.