# Components:
→ Dry Ingredients
01 - 1 cup all-purpose flour
02 - 1/2 cup granulated sugar
03 - 1/4 cup brown sugar, packed
04 - 1 teaspoon baking powder
05 - 1/2 teaspoon baking soda
06 - 1/2 teaspoon salt
07 - 1 teaspoon ground cinnamon
08 - 1/2 teaspoon ground nutmeg
09 - 1/4 teaspoon ground ginger
10 - 1/8 teaspoon ground cloves
→ Wet Ingredients
11 - 3/4 cup canned pumpkin purée
12 - 1/3 cup vegetable oil
13 - 2 large eggs
14 - 1 teaspoon vanilla extract
→ Optional Coating
15 - 2 tablespoons unsalted butter, melted
16 - 1/4 cup granulated sugar
17 - 1 teaspoon ground cinnamon
# Directions:
01 - Preheat oven to 350°F and line a mini muffin tin with paper liners or lightly grease each cavity.
02 - In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until thoroughly combined.
03 - In a separate bowl, whisk canned pumpkin purée, vegetable oil, eggs, and vanilla extract until smooth and well emulsified.
04 - Add wet ingredients to dry ingredients and gently fold until just combined without overmixing.
05 - Using a small cookie scoop or spoon, fill each muffin cavity approximately three-quarters full with batter.
06 - Transfer pan to oven and bake for 12 to 15 minutes, or until a toothpick inserted in the center comes out clean.
07 - Allow baked balls to cool in the tin for 5 minutes, then transfer them to a wire cooling rack.
08 - While muffin balls are still warm, brush each one with melted butter and roll in cinnamon-sugar mixture.
