Step 1: Preheat the Oven

1. Preheat your oven to 350°F (175°C).
2. Grease a mini muffin tin with non-stick spray or vegan butter.

Step 2: Mix the Dry Ingredients

1. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.

Step 3: Prepare the Wet Ingredients

1. In a small bowl, mix the ground flaxseed with 3 tablespoons of water. Let it sit for 5 minutes to form a gel-like consistency.
2. In another bowl, combine the pumpkin puree, melted vegan butter, vegetable oil, plant-based milk, flaxseed mixture, and vanilla extract. Stir until smooth.

Step 4: Combine Wet and Dry Mixtures

1. Gradually add the wet ingredients to the dry ingredients, mixing gently.
2. Stir until just combined, avoiding overmixing to ensure light and fluffy muffins.

Step 5: Fill the Muffin Cups

1. Use a spoon or small scoop to fill each muffin cup about two-thirds full with batter.

Step 6: Bake the Muffins

1. Bake in the preheated oven for 10-12 minutes, or until a toothpick inserted into the center comes out clean.

Step 7: Prepare the Topping

1. In a small bowl, mix the granulated sugar and cinnamon for the topping.
2. Melt the vegan butter in a separate bowl.

Step 8: Coat the Muffins

1. While the muffins are still warm, dip each one in the melted butter.
2. Roll the muffins in the cinnamon-sugar mixture until evenly coated.

Step 9: Serve and Enjoy

1. Allow the muffins to cool slightly before serving.
2. Store leftovers in an airtight container for up to 3 days.