Preheat the oven to 350 degrees Fahrenheit. Mix together the flour, cinnamon, baking powder, nutmeg, cloves, and baking soda until combined. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugars at medium low speed until combined into a thick paste. Add the eggs, one at a time, mixing well after each addition. Add the pumpkin, mascarpone, milk, and vanilla and mix until smooth. Add the flour mixture and mix at low speed until just combined.

Fill the wells in the mini bundt pan 3/4 full with batter. Place the pan in the oven and bake until a toothpick inserted into the center comes out relatively clean, about 35 to 45 minutes.

Remove the pan from the oven and run a knife along the top of the interior edge of each mini bundt to help loosen the grip. Flip the pan over and tap it against the counter as needed to help the cakes come out. Place the cakes on a wire rack to cool completely.

Whisk together the confectioner's sugar, milk, creme fraîche, and vanilla bean paste until smooth. Drizzle over the cooled mini-bundts and serve,.