Preheat oven to 375 degrees (350 if your pan is dark, like mine was). Grease your mini-muffin pan.
In a large bowl, mix dry ingredients through ground cloves with a whisk.
In a separate medium bowl, mix puree, milk and butter. Fold wet ingredients into dry ingredients just until everything is combined. Do not over-mix or the muffins will be too tough. The batter should look like brownie batter when it's done. If it's more like pancake batter, add a little more flour. If it's more like cookie dough batter, add a little more milk.
Using a small cookie scoop (1/2 ounce), place one scoop of dough into each muffin mold. The dough should be almost to the top. Do not overfill or your doughnut muffins will look more like muffins and less like doughnut holes.
Bake for 15 minutes, rotating halfway through baking to get an even bake. Muffins are done when you insert a toothpick and it comes out clean.
When done baking, place muffin pan on cooling rack for 5 minutes. Then, remove from muffin tin and cool completely on cooling rack before coating.
When the muffins are completely cool, melt butter in microwave for 45 seconds. Mix cinnamon and sugar in a separate bowl.
Roll one muffin in melted butter. Then roll that muffin in the cinnamon sugar mixture. Repeat for the remaining muffins.
Muffins are best eaten on the day they're baked.