• Preheat oven to 350 degrees and spray donut pan with non stick cooking spray.
• In a large mixing bowl combine the flour, sugar, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
• In a medium mixing bowl combine the egg, buttermilk, and vanilla. Whisk together well.
• Add the egg mixture to the dry mixture and stir until moistened.
• Then add in pumpkin and melted butter. Mix just until combined. The batter will be thick.
• Carefully spoon the batter into the prepared donut pan.(I used a small spoon to spoon out the batter into the donut pan). Dividing the batter evenly between all 6 donuts.
• Cook for 10-12 minutes or until the donut tops spring back after being touched.
• Let set in pan for about 5 minutes and then remove from pan and place on a cooling rack.

Glaze

• While the donuts are cooling, prepare the maple glaze.
• In a small saucepan add the butter, maple syrup, brown sugar, and milk. Stir over medium/low heat until the butter is melted.
• Pour into a mixing bowl and add the powdered sugar and vanilla. Beat until smooth and creamy.
• Dip the tops of the donuts halfway into the maple glaze.
• Place on the cooling racks that is sitting in a cookie sheet. This will catch the excess frosting/glaze that drips off.
• Sprinkle with chopped Heath bar.