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.