Preheat oven to 350 degrees. Spray mini bundt pan generously with nonstick cooking spray. Set aside.
In a large bowl, whisk together flour, baking powder, baking soda, ginger, cinnamon, allspice, cloves, cardamon and nutmeg. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, combine the butter and the brown sugar. Beat at medium-high speed until light and fluffy, about 3 minutes. Add egg and vanilla, scraping down the sides of the bowl when necessary, until well combined. Add molasses and continue to mix until well combined.
With the mixer on low speed, add the dry ingredients in 3 additions, alternating with the water. Begin with the flour mixture and end with the flour mixture. Mix until just combined.
Spoon the batter into the prepared pan, filling each 2/3 full.
Bake for 20 minutes or until cake appears springy when touched with your finger. Remove from oven and cool in pan for 5 minutes, then carefully invert pan onto wire rack to cool completely.
Combine confectioners' sugar, maple syrup and two tablespoons milk in a small bowl. Whisk together until smooth. Add an additional tablespoon of milk, if needed to reach desired consistency for dipping cake into. (I used 3 tablespoons milk)
Invert cooled mini bundt cakes into maple glaze until coated well. Place glazed cakes on a wire rack set over a piece of parchment paper until the glaze hardens.