• Preheat oven to 400 degrees. Grease 2 donut pans with cooking spray
• In a small cup, mix together milk and vinegar. Allow this to sit until it starts to curdle,  about 5 minutes.
• Melt butter in a small bowl and set aside to cool.
• In a medium mixing bowl add together flours, sugar, cocoa, baking soda, sea salt, nutmeg, cloves, and cinnamon. Set aside.
• Whisk the pumpkin and honey into the curdled milk and beat until well combined. Add the egg and butter and whisk until combined.
• Mix together the wet and dry ingredients until just combined, make sure you don’t over mix, you want a fluffy donut, not a dense one. 
• If you don’t have a piping bag, cut the corner of a Ziplock bag, add batter, and pipe the dough evenly into the prepared pans, about 2/3 full.
• Bake for 7 minutes, remove from oven and cool for 1 minute before you turn them over on to a cooling rack. Let the donuts cool on rack while you make the glaze.

Glaze

• In a double boiler combine butter, chocolate chips and corn syrup over medium heat. Stir until completely melted and well incorporated.
• Once glaze is done and donuts are cool, dip the tops of the donuts into the glaze and turn over, back onto the cooling rack. Glaze side up. 
• Allow glaze to harden for 15-20 minutes or like our family prefers- serve them right away. Enjoy!