# What You'll Need:
→ 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
# Steps to Follow:
01 - Preheat oven to 350°F. Line a mini muffin tin with paper liners or lightly grease each cavity.
02 - In a large mixing bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until mixture is uniform.
03 - In a separate bowl, whisk pumpkin purée, vegetable oil, eggs, and vanilla extract until blended smoothly.
04 - Gently fold wet mixture into dry ingredients until just combined; avoid overmixing to maintain tender texture.
05 - Using a small cookie scoop or spoon, transfer batter into mini muffin tin, filling each cavity about three-quarters full.
06 - Bake for 12 to 15 minutes, or until a toothpick inserted into the center of a muffin ball comes out clean.
07 - Let baked muffin balls rest in the tin for 5 minutes before transferring to a wire rack.
08 - While muffin balls are still warm, brush each with melted butter and roll in the cinnamon-sugar mixture.
