Preheat the oven to 350°F (175°C) and grease a mini muffin tin.

In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.

In another bowl, mix the pumpkin puree, vegetable oil, and egg until well combined.

Add the wet ingredients to the dry ingredients and stir until just combined.

Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.

Bake for 10-12 minutes or until a toothpick inserted into the center comes out clean.

While the muffins are baking, mix the granulated sugar and cinnamon for the topping.

Once baked, remove the muffins from the oven and let them cool for a few minutes before rolling them in the cinnamon sugar mixture.

Transfer the muffins to a cooling rack to cool completely.