In a mixer, blend butter and sugar until creamy. Add in egg and vanilla, beat until combined. Blend in pumpkin puree. Add flour, baking powder, baking soda, salt, allspice and cinnamon.
Fill cavities of a greased mini muffin pan about half full (I use a metal 1Tbsp scoop). Bake in a 375 degree F oven for 10 minutes. Remove and cool on wire rack.
Meanwhile, mix cinnamon and sugar and a small bowl. In a separate bowl, melt butter.
Dip each muffin top into the melted butter then into the cinnamon sugar mix. Repeat until all muffins are dipped. Store in an airtight container for up to one week. Or freeze for up to one month.
Notes
I use baking spray, such as Pam for Baking, to lightly coat my mini muffin pans.
Pumpkin Pie Spice- swap out the cinnamon and allspice in the batter for 1 tsp homemade pumpkin pie spice blend.
Whip up a batch of homemade cinnamon sugar, or use the store bought blend.