In a large bowl, whisk together the flour, sugar, powdered buttermilk, pumpkin pie spice, baking powder, cloves and salt. Make a well in the center. Stir the cider, egg, butter and vanilla into the dry ingredients until well blended. Refrigerate half of the batter.
In a large, deep skillet or a deep fryer, heat the shortening until rippling but not smoking, or until a deep-fat thermometer registers 360 degrees .
While the oil heats, using a teaspoon, form the dough into 15 one-inch pieces and roll the pieces into balls with lightly floured palms. Working in 2 batches, fry the balls until deep brown all over, 2 to 3 minutes. Using a slotted spoon, transfer the doughnut holes to paper towels to drain. Repeat with the refrigerated batter. Serve warm.