• Preheat your oven to 350°F (175°C). Grease and flour your mini muffin pan or regular muffin tins, or use paper liners.
• In a medium-sized bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice. Set this dry mixture aside.
  2 Cups All Purpose Flour, 1 Teaspoon Baking Powder, ½ Teaspoon Baking Soda, ½ Teaspoon Salt, 1 Tablespoon Pumpkin Pie Spice
• In a large mixing bowl, combine the melted butter and granulated sugar. Mix until well combined. Add the eggs and vanilla extract to the butter-sugar mixture. Mix until the batter is smooth and creamy.
  ½ Cup Butter,, 1 Cup Granulated Sugar, 2 Eggs, 1 Teaspoon Vanilla Extact
• Gently fold in the entire can of pumpkin puree, mixing until well combined.
  1 Can (15 oz) Pumpin Puree
• Gradually add the dry ingredients to the wet mixture and stir until just combined. Be careful not to overmix; a few lumps are okay.
• For mini muffins: Fill each well of the mini muffin pan about 2/3 full with the batter. For regular muffins: Fill each muffin tin about 2/3 full.
• Bake in the preheated oven. For mini muffins, bake for approximately 12-15 minutes. For regular muffins, bake for about 20-25 minutes. The muffins are done when a toothpick inserted into the centre comes out clean.

Cinnamon Sugar Coating:

• While the muffins are still warm, prepare the cinnamon sugar coating. In a small bowl, combine the granulated sugar and ground cinnamon.
  ½ Cup Granulated Sugar, 1 Teaspoon Cinnamon
• Once the muffins are baked and while they are still warm, dip each muffin (top or entire muffin) into the melted butter, allowing any excess butter to drip off.
  ¼ Cup Butter,
• Roll the muffin in the cinnamon sugar mixture until well coated. Place the coated muffins on a wire rack to cool completely. Enjoy! :)