Preheat oven at 350 degrees F.

In a small bowl, melt 1 tsp. butter in the microwave. Remove and let cool.

In a large mixing bowl, combine dry ingredients: brown sugar, baking soda, baking powder, flour, sugar, ground nutmeg, pumpkin pie spice, cinnamon, ground cloves, and salt. Using a fork, stir.

Once melted butter has cooled, add beaten egg, vinegar, heaving whipping cream, and vanilla extract. Whisk together.

Add egg mixture to dry mixture in large mixing bowl. Stir well.

Add pumpkin puree to mixture. Stir until all ingredients are evenly combined.

Spray the doughnut pan with nonstick cooking spray.

Using a disposable piping bag, fill with mixture. Try to eliminate air bubbles, pushing mixture toward the tip. Using scissors, trip the tip of the piping bag.

Slowly fill each donut cavity halfway full.

Bake first batch of mini cake doughnuts for approximately 10 minutes. Remove. Let cool. Use a butter knife or spoon to gently release the doughnuts or turn the pan upside down and gently tap the pan on the counter. They should fall onto the counter top.

Wipe the doughnut pan clean and repeat steps 9 through 10.