Preheat oven to 350°F. Spray mini muffin tin cups with nonstick butter cooking spray.
Add pumpkin, eggs, butter, milk and vanilla to a large bowl. Beat ingredients with an electric mixer until well blended. Add flour, brown sugar, baking powder, salt, cinnamon, cloves, ginger and nutmeg to mixture. Mix well.
Scoop about 1 1/2 tablespoons the pumpkin mixture into each prepared mini muffin cup. Bake for 12 minutes or until a toothpick inserted comes out clean. Once done baking, let the donuts cool.
While the donuts cool, prepare the cinnamon sugar topping. First melt the butter in a small bowl in the microwave for about 30 seconds set aside. Next, add the granulated sugar and cinnamon together on a flat plate. Mix thoroughly.
Dip one donut in the butter then roll it in the cinnamon-sugar mixture until coated. Do this for all the donuts. Serve warm or cool. Enjoy!