In a mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.

In another bowl, combine the pumpkin puree, eggs, milk, and vanilla extract. Mix well.

Gradually add the wet ingredients to the dry ingredients, mixing until just combined.

Heat the vegetable oil in a frying pan over medium heat until it reaches 350°F (175°C).

Using a doughnut cutter, cut out doughnuts from the batter and carefully place them in the hot oil.

Fry the doughnuts for about 2-3 minutes on each side or until golden brown.

Remove the doughnuts and place them on a cooling rack to drain excess oil.

In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.

Dip the warm doughnuts into the glaze, allowing excess to drip off.

Let the glaze set for a few minutes before serving.