Preheat oven 350°F. Spray each cup in a 24-cup mini muffin tin with non-stick cooking spray.
In a medium bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, allspice, and cloves.
In a separate, large bowl whisk together oil, brown sugar, egg, vanilla, pumpkin and milk until smooth.
Add dry ingredients to wet ingredients and mix until just combined and do not over mix.
Divide batter evenly among muffin cups.
Bake at 350°F for 10-12 minutes or until a toothpick comes out clean.
While the muffins bake, melt butter in one bowl and combine granulated sugar and cinnamon in another bowl.
Remove muffins from oven and cool for about 5 minutes, or until just cool enough to handle.
Dip each muffin in melted butter, then roll in cinnamon sugar to coat.