Preheat the oven to 350 degrees F. Spray 3 6-well donut pans generously with cooking spray.
In a large bowl, stir together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and cloves. In a second medium bowl, whisk together the buttermilk, brown sugar, egg, yolk, oil, vanilla and pumpkin puree. Whisk to combine till smooth and lump-free. Add dry ingredients to pumpkin mixture, stirring just until flour disappears.
Spoon or pipe the batter into the donut pan, filling each cavity about 3/4 the way full. Bake for 15-18 minutes, or until the top of the donuts spring back when touched. Let cool in pan for 5 minutes, then invert onto a wire cooling rack, bottom side up.