Preheat the oven to 350°F (175°C). Then, lightly grease a mini muffin pan with oil or nonstick cooking spray.

In a large mixing bowl, add the softened butter and granulated sugar. Then, beat until light and creamy.

Next, add the vanilla extract, egg, and pumpkin puree. Mix the wet ingredients until everything is well combined and smooth.

Add the all-purpose flour, baking powder, baking soda, allspice, cinnamon, salt, and pumpkin spice.

Then gently mix until just combined, without overmixing.

Spoon the batter into the prepared mini muffin tin, filling each cavity about halfway. Then, gently smooth the batter if needed.

Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean. Then, remove the muffins from the oven.

Let them cool in the pan or on a wire rack for about 5 minutes.

Meanwhile, melt the butter in a small bowl. In another bowl, mix the granulated sugar and ground cinnamon until combined.

Next, lightly dip the tops of the warm muffins into the melted butter. Then, roll or dip them in the cinnamon sugar mixture until evenly coated.

Lastly, transfer the mini pumpkin muffins to a serving plate. Serve warm or at room temperature and enjoy!