In a large mixing bowl, whisk together the melted butter, brown sugar, egg, and maple extract until well combined. To create buttermilk, mix the milk with lemon juice and let it sit for about 5 minutes until slightly thickened. Squeeze any excess moisture from the pumpkin puree before adding it to the bowl, along with the buttermilk mixture.

In a separate medium bowl, combine the all-purpose flour, baking powder, baking soda, kosher salt, cinnamon, nutmeg, ginger, and cloves. Whisk thoroughly, ensuring there are no lumps.

Gently fold the dry ingredients into the wet mixture using a spatula. Mix until just combined; avoid overmixing.

Preheat your oven to 350°F (175°C) and prepare a mini muffin tin by greasing it.

Using a cookie scoop or spoon, fill each muffin cavity about three-quarters full with batter.

Place the filled muffin tin in the preheated oven and bake for 10 to 12 minutes, or until a toothpick comes out clean and the tops are lightly golden.

While the donut holes cool, melt additional butter. Dip each warm donut hole in the melted butter and roll in a mixture of granulated sugar and cinnamon.

For an optional creamy dip, beat together cream cheese, powdered sugar, maple extract, and heavy cream until smooth.