In a small bowl, combine flour, ¼ teaspoon cinnamon, ground cloves and baking powder.
In a large mixing bowl, combine pumpkin puree, milk, oil, and ½ cup sugar.
Slowly add the flour mixture into the wet ingredients until fully combined.
In a lightly greased mini muffin pan, fill muffin pan cups about ⅓ of the way with your pumpkin donut mixture.
Bake at 375 degrees for about 8 minutes. A toothpick should come out clean. Remove donut holes from muffin pan and place on a cooling rack to cool.
In a small bowl, melt butter. In another bowl, combine cinnamon and sugar.
Once the donut holes have cooled, drop each donut into the melted butter and then toss into the cinnamon sugar mixture. Repeat for all donut holes.