Baked pumpkin doughnut holes

Recipe from The Craving Chronicles

For Donuts1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoons cinnamon
1/2 teaspoons nutmeg
1/2 teaspoon allspice
1/8 teaspoons ground cloves
1/3 cup vegetable oil
1/2 cup brown sugar
1 egg
1 teaspoon vanilla extract
3/4 cup canned plain pumpkin (not pumpkin pie filling)
1/2 cup low-fat milk

For Coating1/2 stick of unsalted butter, melted
2/3 cup granulated sugar
2 tablespoons cinnamon

Preheat oven 350°F. Spray each cup in a 24-cup mini muffin tin with baking
spray.In a medium bowl, whisk together flour, baking powder, salt and spices
(through cloves). In a separate, large bowl whisk together oil, brown sugar,
egg, vanilla, pumpkin and milk until smooth. Add dry ingredients to wet
 ingredients and mix until just combined –do not over mix!
Divide batter evenly among muffin cups. (Using a 2-tablespoon scoop will
ensure uniform size.) Bake at 350°F for 10-12 minutes or until a toothpick
comes out clean. While the muffins bake, melt butter in one bowl and combine
granulated sugar and cinnamon in another bowl. Remove muffins from oven
and cool for 2 minutes, or until just cool enough to handle. Dip each muffin
in melted butter, then roll in cinnamon sugar to coat.