How to make it

1. Heat the oven. Set it to 350°F. Put paper liners in a 12-cup muffin tin (or grease each cup with a little butter).
2. Mix the dry stuff. In a big bowl, whisk together the flour, both sugars, baking soda, salt, and pumpkin pie spice.
3. Mix the wet stuff. In another bowl, whisk the pumpkin, oil, eggs, milk, and vanilla until smooth.
4. Combine. Pour the wet bowl into the dry bowl and stir just until the flour disappears. A few lumps are fine — don't overmix.
5. Fill and bake. Divide the batter evenly among the 12 cups, filling each about three-quarters full. Bake 18–22 minutes, until a toothpick poked in the middle comes out clean.
6. Sugar tops. While they're still warm, brush the tops with melted butter and dip each one in the cinnamon sugar. Cool a few minutes and dig in.