Vegan Pumpkin Muffins (gluten-free, whole grain options)

Preheat the oven to 350°F (175°C) and line muffin pan with 6 muffin liners.
In a medium bow, mix together the dry ingredients (flour through cloves). Set aside.
In a large mixing bowl, stir together the oil, maple syrup and pumpkin.
Add the dry mixture to the wet one and stir just until combined.
Divide among the liners and bake for 25-30 minutes or until a toothpick inserted in the middle comes out clean.
Invert the muffins onto a wire rack to partially cool, about 5 minutes, while you prepare the cinnamon sugar topping. Remove the muffin liners.
Mix together the sugar and cinnamon in a small bowl. Dip the tops and sides of the mini muffins in the butter (if using) and then roll in the cinnamon sugar.
If you make the gluten-free version and they're a little weird or gummy straight out of the oven, just let them sit a while (about 1-3 hours) and they'll somehow magically straighten themselves out!
Can be stored in an airtight container in the refrigerator (if you used butter) or at room temperature (if you didn't use butter) for up to 3 days.