Make the Donut Batter

In a large mixing bowl, stir together the melted butter, brown sugar, egg, and maple extract until well combined.

In a small bowl or cup, mix the milk and lemon juice and let sit for 5 minutes to create a quick buttermilk substitute.

Place the pumpkin puree on several layers of paper towels and press out as much moisture as possible. Repeat with fresh towels if needed. The pumpkin should be thick and almost dry.

Add the blotted pumpkin and milk mixture to the wet ingredients and stir until smooth.

In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.

Add the dry ingredients to the wet mixture and stir just until a thick batter forms. Do not overmix.

Bake the Donuts

Preheat your oven to 350°F. Lightly grease a mini muffin tin or silicone donut hole mold.

Scoop about 1 tablespoon of batter into each cavity, filling them about 3/4 full. A small cookie scoop works great for even portions.

Bake for 10 to 12 minutes, or until the tops are set and a toothpick inserted into the center comes out clean.

Let the donut holes cool in the pan for 2 to 3 minutes, then transfer to a wire rack. Repeat until all the batter is used.

Add the Cinnamon Sugar Coating

Pour the melted butter into a small bowl. In another bowl, mix together the sugar, cinnamon, and cardamom.

Once the donut holes are cool enough to handle, dip each one in the melted butter, then roll in the cinnamon sugar mixture until well coated.

Make the Cream Cheese Dip (optional)

In a medium bowl, beat the softened cream cheese and powdered sugar until smooth.

Add the maple extract and 4 tablespoons of heavy cream. Beat until creamy.

If the dip is too thick, add an additional 1 to 2 tablespoons of cream until it reaches your desired consistency.

Notes

Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.

Best served warm with a cozy fall drink like chai or spiced cider.