# What you'll need:
→ Dry Ingredients
01 - 1 3/4 cups all-purpose flour
02 - 1 1/2 teaspoons baking powder
03 - 1/4 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 1/2 teaspoons ground cinnamon
06 - 1/2 teaspoon ground nutmeg
07 - 1/4 teaspoon ground ginger
08 - 1/4 teaspoon ground cloves
→ Wet Ingredients
09 - 1/2 cup granulated sugar
10 - 1/4 cup light brown sugar, packed
11 - 1/2 cup vegetable oil or melted butter
12 - 2 large eggs
13 - 3/4 cup canned pumpkin puree
14 - 1/4 cup milk (dairy or non-dairy)
15 - 1 teaspoon pure vanilla extract
→ Coating
16 - 1/2 cup granulated sugar
17 - 1 1/2 teaspoons ground cinnamon
18 - 4 tablespoons unsalted butter, melted
# Method:
01 - Preheat oven to 350°F. Grease a mini muffin pan or line with mini paper liners.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until thoroughly mixed.
03 - In a large mixing bowl, whisk granulated sugar, light brown sugar, oil or melted butter, eggs, pumpkin puree, milk, and vanilla extract until smooth and blended.
04 - Add dry ingredient mixture to wet ingredients. Stir gently until just combined; avoid overmixing to maintain tenderness.
05 - Spoon batter into each cup of the prepared mini muffin pan, filling each about three-quarters full.
06 - Bake for 12 to 15 minutes until golden and a toothpick inserted into the center emerges clean.
07 - Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool further.
08 - Mix granulated sugar and ground cinnamon together in a small bowl. Dip each muffin bite in melted butter and roll in the cinnamon sugar mixture to coat evenly.
09 - Enjoy warm or at room temperature.
