Step 1: Preheat and Prepare the Pan

1. Preheat your oven to 350°F (175°C). Grease a standard 12-cavity doughnut pan with non-stick spray or lightly brush it with melted butter to prevent sticking.

Step 2: Mix the Dry Ingredients

1. In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.

Step 3: Combine the Wet Ingredients

1. In a separate large mixing bowl, whisk together the granulated sugar, brown sugar, pumpkin puree, milk, eggs, vegetable oil, and vanilla extract until smooth and well combined.

Step 4: Make the Batter

1. Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix, as this can result in dense doughnuts.

Step 5: Fill the Doughnut Pan

1. Transfer the batter to a piping bag or a large zip-top bag with the tip cut off for easy filling. Pipe the batter into the prepared doughnut cavities, filling each about 3/4 full.

Step 6: Bake the Doughnuts

1. Place the pan in the preheated oven and bake for 12-15 minutes, or until the doughnuts spring back when lightly pressed and a toothpick inserted into the center comes out clean.

Step 7: Cool the Doughnuts

1. Allow the doughnuts to cool in the pan for 5 minutes, then carefully transfer them to a wire rack to cool slightly.

Step 8: Coat the Doughnuts

1. While the doughnuts are still warm, prepare the coating. In a shallow bowl, mix the granulated sugar and cinnamon. Brush each doughnut lightly with melted butter and immediately dip into the cinnamon-sugar mixture, turning to coat evenly.

Step 9: Serve and Enjoy

1. Serve the doughnuts warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days.