To get started, preheat the oven to 350 degrees F.
Next, in a small bowl, melt 1 teaspoon of butter in the microwave. Remove and let cool.
In a large mixing bowl, combine your dry ingredients: brown sugar, baking soda, baking powder, flour, sugar, ground nutmeg, pumpkin pie spice, cinnamon, ground cloves, and salt. Stir these ingredients together using a fork.
Once the melted butter has cooled a bit, add in the beaten egg, vinegar, heavy whipping cream, and vanilla extract. Whisk all of these together.
Combine the dry ingredients mixture with this egg mixture in a large bowl. Stir it all together well.
Add in the pumpkin puree to the mixture. Stir until all of the ingredients are evenly combined with the puree.
Spray your donut pan with a nonstick cooking spray.
Using a disposable piping bag, fill with your mixture. Try to eliminate any air bubbles by pushing the mixture towards the tip. Using a scissors, snip the tip of the piping bag.
Slowly fill each donut cavity halfway full of the mixture.
Bake the first batch of mini cake donuts for approximately 10 minutes. Remove from the oven. Let them cool.
Using a butter knife or spoon, gently release the donuts or turn the pan upside down and gently tap the pan on the counter. They should fall onto the counter top.
Watch out for one that will probably fall directly into your hand, begging you to eat it while it’s still warm!
Wipe the donut pan clean and repeat steps of filling the donut pan and baking until you’ve used up all of the donut batter.
Combine all of the ingredients in a small mixing bowl. Stir well with a whisk or a fork. Reduce or add amount of powdered sugar to get your desired consistency.
Using a brush, or a small spoon, add your glaze to the donuts. Let them set for about 10 minutes. Serve with sprinkles, if desired.