Preheat your oven to 350°F (175°C) and prepare a mini muffin pan by spraying it with nonstick cooking spray.

In a large mixing bowl, whisk together the all-purpose flour, ground cinnamon, ground nutmeg, ground allspice, ground cloves, baking powder, and salt until well combined.

In another bowl, whisk together the pumpkin puree, milk, brown sugar, canola oil, egg, and vanilla extract until smooth.

Fold the wet mixture into the bowl of dry ingredients and stir gently until just combined, avoiding overmixing.

Fill each cup of the prepared mini muffin pan about three-quarters full with the batter.

Bake for 10-12 minutes until they spring back to the touch and a toothpick comes out clean.

Let them cool for about five minutes, then dip each hole in melted butter and roll them in a mixture of granulated sugar and cinnamon.

Allow them to cool completely on a wire rack before serving.