Preheat oven to 350F and grease mini muffin tin with non-stick spray.

In a medium sized bowl, whisk together flour, baking powder, pumpkin pie spice, and salt. Set aside.

In a large bowl, whisk together oil and sugar, then whisk in egg, pumpkin, milk, and vanilla.

Slowly add the dry ingredients to the wet and whisk until well combined.

Spoon 1.5 tablespoons of batter into each muffin tin, filling up 24 muffins.

Bake for 10-12 minutes or until toothpick inserted comes out clean. Let cool for a few minutes.

While cooking, melt butter in a bowl and in a separate bowl, mix together the cinnamon and sugar.

Coat each mini muffin in butter by rolling, and then roll in cinnamon sugar mixture until all are coated.

Enjoy! If eating at a later date, toss in butter and coat in sugar closer to eating.