Preheat the oven to 350°F. Lightly coat a donut pan with nonstick baking spray.

Place the butter in a small microwave-safe bowl and melt. Set it aside to cool slightly.

In a large mixing bowl, whisk together the flour, baking powder, cinnamon, ginger, nutmeg, cloves, and kosher salt.

In a separate large bowl, whisk together the pumpkin puree, brown sugar, eggs, whole milk, and melted butter until smooth and well combined.

Gradually add the dry ingredients to the pumpkin mixture. Stir just until everything is combined. Be careful not to overmix the batter.

Transfer the donut batter to a large disposable piping bag. Cut the tip from the bag and pipe the batter into the prepared donut pan, filling each cavity approximately ⅔ full.

Bake for 9–11 minutes, or until a toothpick inserted into a donut comes out clean.

Allow the donuts to cool in the pan for about 10 minutes before carefully transferring them to a wire cooling rack.

If necessary, spray the donut pan again and repeat with the remaining batter.

Allow the donuts to cool before adding the glaze.

In a large bowl, whisk together the powdered sugar, maple syrup, and pumpkin pie spice until smooth.

Dip the top of each cooled pumpkin donut into the maple glaze.

Lift the donut from the glaze and gently shake or allow the excess glaze to drip back into the bowl.

Place the glazed donut onto a wire cooling rack.

Immediately sprinkle Reese's Pieces over the glaze so the candies stick before the glaze begins to set.

Repeat with the remaining donuts.

Allow the maple glaze to set before serving.