Preheat the oven to 350 degrees F (177 degrees C).
Add the melted butter, brown sugar, eggs, coconut milk, pumpkin puree, vanilla extract, and salt to a bowl. Mix until fully incorporated.
Add the cinnamon, nutmeg, cloves, sweet rice flour, and baking powder. Mix until a soft batter forms.
Prep donut pan by greasing it with oil or butter. I used a donut pan with donut molds that are 3 inches in diameter.
Spoon the dough into a pastry bag or Ziploc bag. Pipe the dough into the donut pans.
Bake for 12-14 minutes until a toothpick comes out clean.
Let donuts cool in the donut pan for 10 minutes. Transfer to a cooling rack to cool completely.
While the donuts are cooling, combine all the ingredients for the maple glaze. Mix and set aside.
Crush the candied pecans into small pieces. Set aside.
Dip the donuts into the glaze and then top with the candied pecans.