Averie Cooks

-1 Preheat oven to 400F. Spray two 12-count mini muffin pans (or use one Non-Stick 12-Cup Regular Muffin Pan) very well with floured cooking spray or grease and flour the pans; set aside.
-1 Muffins
-1 In a large bowl, whisk together the flour, baking powder, cinnamon, pumpkin pie spice, allspice, nutmeg, cloves, and optional salt; set aside.
-1 In a separate large bowl, whisk together the sugars, pumpkin, oil, milk, molasses, and vanilla until combined.
-1 Pour the wet pumpkin mixture over the dry ingredients, and stir until just combined; don’t overmix. Batter is quite thick and if yours is seemingly too thick, add a splash of milk to thin it.
-1 Divide batter equally among the cavities of the prepared pans. Each cavity will be just under 3/4 full (don’t exceed 3/4 full or they could overflow).
-1 Bake for about 11 to 12 minutes (start checking at 8 minutes and keep a very close eye on them because mini muffins cook quickly and all pan sizes and ovens vary), or until tops are set, springy to the touch, and a toothpick inserted in the center comes out clean, or with a few moist crumbs dangling but no batter (if making full-size, baking time will be similar to this recipe).
-1 Allow muffins to cool in pans for about 10 to 15 minutes before removing and placing on a rack to cool completely. They can be dipped in the cinnamon-sugar coating as soon as they’re cool enough to handle.
-1 Cinnamon Sugar CoatingIn a medium bowl, add the sugar, cinnamon, and stir to combine.
-1 Gently roll each muffin through cinnamon-sugar until evenly coated. Serve immediately.