Preheat your oven to 350 degrees.

Spray donut pan with non-stick baking spray.

Whisk together the flour, baking powder, baking soda, cinnamon, ginger, allspice, cloves, salt in a large bowl and set aside.

Whisk together the egg, molasses, vanilla, milk, butter, and brown sugar in a small bowl.

 Slowly add the wet ingredients to dry ingredients.

Stir together until just combined.

Scoop the batter to a pastry bag and pipe batter into donut pan filling each about 2/3 full.

Bake for 8 minutes. (As all ovens are a little different, just be sure the edges start to turn golden brown.)

Remove the donuts from the pan and transfer to a wire rack to cool completely. Set aside.

Stir together the confectionary sugar, hot water, eggnog, and maple extract. (If your icing is too thick, add up to another 1/2 teaspoon of eggnog to reach desired consistency.)

Dip tops of donuts into glaze.

Return each glazed donut to the wire rack.

Top with crumbled gingersnaps.

Let the glaze harden before serving. Best served on the same day but can be stored in an airtight container.