Preheat oven to 350 degrees Fahrenheit. Prepare a miniature muffin pan with spray oil. Set aside.

In a medium bowl, add the flour, baking powder, salt, cinnamon, pumpkin pie spice, and nutmeg. Stir with a whisk until combined. Set aside.

In a separate bowl, lightly beat the egg, egg yolk, and milk. Stir in the pumpkin puree, vanilla extract, butter, and brown sugar.

Add the wet mixture all at once to the dry mixture. Stir by hand just until all the ingredients are combined - do not overstir.

Fill each muffin well about 2/3 with batter. Bake for 15 minutes, or until the tops are no longer sticky. 

Let the muffins cool in the pan for 5 minutes while you combine the sugar and cinnamon for the coating in small bowl. If you are using the melted butter for dipping, set that up in a separate small bowl.

Remove each muffin from the pan, dip the tops in butter, then roll the whole muffin around in the cinnamon sugar mixture. Serve immediately. To store, cool completely, then keep in an airtight container for up to 3 days.