MINI PUMPKIN MUFFINS

1 & 1/2 cup All purpose flour, sifted
1/2 tsp Salt
1/2 tsp Ground Ginger
1/2 cup Sugar
1 large Egg
1 & 1/2 tsp Baking Powder
1 tsp Cinnamon
1/4 tsp Ground Nutmeg
1/3 cup Vegetable Oil or neutral oil of your choice
1/2 cup Pumpkin Puree

Topping:
6 tbsps melted Butter
Cinnamon sugar: 2/3 cup sugar mixed with 1 & 1/2 tsp cinnamon

Preheat oven to 350F. Grease & flour a 24 serving mini muffin pan.
In a medium bowl, whisk together flour, baking powder, salt, cinnamon, ginger and nutmeg.
In a large bowl, beat sugar, oil and egg together by hand or with an electric mixer until smooth.
Mix in pumpkin puree until well combined.
Stir in flour mixture just until combined.
Transfer batter evenly into prepared pan. (A scant 2 tablespoons of batter in each muffin cup.)
Bake until a toothpick inserted into the muffins comes out clean, about 11-13
minutes. Be careful not to over bake.
Let muffins cool in pan 5 minutes then turn muffins out and transfer to a cooling rack.
Dunk warm muffins in melted butter and roll in cinnamon sugar.