Preheat your oven to 350 and spray your muffin pans.
Combine all the dry ingredients in one bowl and whisk till combined.
In another bowl, mix together the oil, brown sugar, egg, vanilla, pumpkin and milk.
Pour the dry ingredients into the wet and mix till it’s just combined (you don’t want to over mix).
Fill your mini tins till almost full.
Bake for 10-12 minutes. When I make a double batch in my 48 mini muffin pan it takes about 15 minutes.
While they’re baking, melt your butter and in a small bowl combine your sugar and cinnamon.
Let the poppers cool for a few minutes before rolling them around in the melted butter and then plunging them into their cinnamon sugar bath.
If you want less sugary sweetness you could just dip the top of the muffin into the butter & cinnamon sugar.