Preheat the oven to 325ºF (165ºC). Grease and flour a bear-shaped mini muffin pan. (This recipe also works in a mini muffin pan but the muffins won’t be bear shaped.)
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg.
In a large bowl, whisk together the brown sugar, oil and egg until smooth and well combined. Mix in the pumpkin purée until incorporated. Stir in the flour mixture just until combined.
Scoop or pipe the batter into the muffin pan, filling the cups 2/3 full (about 3/4 oz or 21g in each). Use a small offset spatula to smooth the top of the batter, making sure to get batter into the ears.
Bake until a toothpick inserted into the center of the muffins comes out clean, about 9-11 minutes. Let the muffins cool in the pan for 5 minutes then remove them from the pan and transfer to a cooling rack.
Clean the pan and repeat with the remaining batter.
In a small bowl, whisk together the sugar and cinnamon until well combined. Brush the warm muffins with with melted butter using a small pastry brush. Coat them with the cinnamon sugar mixture.
In a small bowl, beat the butter, cream cheese, powdered sugar and 1/2 teaspoon of milk until smooth. Add more milk as needed.
Transfer the icing to a piping bag fitted with a medium round tip or snip off the end of the piping bag making a 1/4-inch wide opening. Pipe a small blob of icing onto each bear’s face to form the snouts.
Transfer the melted chocolate to a piping bag fitted with a small round tip or snip off the end of the piping bag making a 1/16-inch wide opening. Pipe dots of chocolate onto the snouts to make the noses. Pipe dots or curved lines to make the eyes. Alternately you can apply the melted chocolate dots with the tip of a toothpick