Preheat the oven to 350°F. Grease 2 mini muffin pans and set them aside.

In a large bowl, whisk together the flour, baking powder, salt, cinnamon, pumpkin spice and nutmeg. Set it aside.

In a separate bowl, whisk together the melted butter and brown sugar. Whisk in the egg, then the vanilla, pumpkin puree and milk.

Pour the wet ingredients into the dry and mix just until combined. Pour the batter into the greased muffin pans, filling each tin about 2/3 of the way full.

Bake for 11-13 minutes, until a toothpick comes out clean. Let them cool for a few minutes, then transfer them to a wire rack.

Once they're cool enough to handle, working one at a time, dunk each muffin top into the melted butter, then roll the top in the cinnamon sugar mixture.

Store the mini muffins in an airtight container for up to 5 days at room temperature.