First, preheat your oven to 350F, and generously spray a mini muffin tin with baking spray.
In a bowl, combine the 1 ¾ cup flour, 2 teaspoons baking soda, ½ teaspoon salt, ½ teaspoon cinnamon, ½ teaspoon nutmeg, ½ teaspoon allspice, and 1/8 teaspoon ground cloves. Whisk well and set to the side.
In a larger bowl, whisk together the 1/3 cup vegetable oil, ½ cup brown sugar, 1 egg, 1 teaspoon vanilla extract, 2/4 cup pure pumpkin, and ½ cup milk, until smooth.
Slowly mix the dry ingredients into the wet ingredients and mix until combined without over mixing.
Using a tablespoon, scoop the pumpkin spice batter into each cup – I scooped about 1½ tablespoons of batter into each cup and was able to make about 27 donut holes. Bake for 10-15 minutes until golden brown and a toothpick comes out clean.
Once baked, remove the donut holes from the muffin tin and let cool for a few minutes.
While the donut holes are cooling melt down 6 tablespoons of butter in one bowl and in a second bowl combined the 2/3 cup of sugar and 2 tablespoons of cinnamon.
After the donut holes have cooled enough to easily handle dip each donut hole first into the butter then roll it in the cinnamon sugar. Continue this process until all of the Pumpkin Spice Donut Holes are coated and serve immediately.
If you are using a cake pop maker follow the normal cooking procedure and time for baking cake pops.