In a large mixing bowl, combine melted butter, brown sugar, egg, and maple extract. In a separate small bowl, mix milk with lemon juice and let it sit for 5 minutes to curdle.

Drain pumpkin puree to remove excess moisture, then add it and the milk mixture to the wet ingredients.

In another bowl, mix all-purpose flour, baking powder, baking soda, kosher salt, cinnamon, nutmeg, ginger, and ground cloves.

Gently fold the dry ingredients into the wet mixture until just combined to ensure a light batter.

Preheat your oven to 350°F (175°C) and grease a mini muffin tin generously. Scoop the batter into each cavity, filling about ¾ full.

Bake for 10 to 12 minutes, or until tops are set and a toothpick inserted comes out clean. Allow to cool in the tin for 2-3 minutes before transferring to a wire rack.

Melt additional butter in a small bowl. In another bowl, mix granulated sugar, cinnamon, and cardamom.

Dip each warm donut hole in the melted butter, then roll in the cinnamon sugar mixture until completely coated.

For an optional cream cheese dip, beat together softened cream cheese and powdered sugar until smooth. Add maple extract and heavy cream until desired consistency is reached.