Preheat the oven to 425 degrees F.
Grease muffin pan (cavities and the top). Set aside.
In a large mixing bowl, beat oil and both sugars until combined.
Add vanilla and eggs, one at a time, beating well after each addition.
Add baking powder, baking soda, cinnamon, cloves and salt. Mix until well combined.
In a small mixing bowl, whisk together pumpkin puree and milk.
With mixer on low speed, add flour to the batter, alternating with milk and pumpkin mixture.
Spoon batter into the pan, filling almost all the way to the top.
Bake muffins for 15 to 17 minutes, or until the toothpick inserted in the center comes out clean.
Cool muffins in pan for 2 minutes.
Transfer onto a cooling rack to cool completely.
In a small mixing bowl, stir together sugar and cinnamon.
In another small mixing bowl, melt the butter.
Dunk each muffin, top down, in the melted butter. Let the excess drip off back to the bowl.
Roll the top of muffin in cinnamon sugar.
Set the muffin back on the cooling rack.
Repeat with each muffin.
Originally Submitted
10/1/2013
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