*Recipe* Cinnamon Sugar Pumpkin Muffins

I've been waiting a month and a half to post this recipe... I've also been waiting a month and a half for fall to finally arrive.  It still hasn't hit Southern Maryland, its still mid 80s with insane humidity, but at least some of the leaves have started to turn!  When I made these muffins, I sent most of them to work with Josh, and apparently they were a hit, even though they were a bit early.  Anyway, here's hoping fall gets here soon, and maybe I can make them again!

Ingredients

• 2 3/4 cups flour
• 1 tsp salt
• 1 tsp ground cinnamon
• 1 tsp baking soda
• 2 cups sugar
• 2/3 cup brown sugar
• 3 eggs
• 1 - 15 oz can pumpkin
• 3/4 cup coconut oil
• 1/4 cup Almond Breeze Almond milk (I used silk coconut milk)
• 1 1/2 tsp vanilla extract

Cinnamon Sugar Topping

• 2/3 cup sugar
• 2/3 cup chopped pecans
• 1 tsp ground cinnamon or pumpkin pie spice

Directions for muffins

• Preheat oven to 350F.
• Line 2 muffin pans with liners (recipe will make about 24).
• Combine flour, salt, cinnamon and baking soda in a medium bowl and whisk to combine.
• In a large bowl, combine sugar, brown sugar, eggs, pumpkin, coconut oil, almond milk and vanilla extract.  Whisk.
• Slowly fold dry mixture into wet mixture until just combined.
• Fill muffin liners about three quarters full (using an ice cream scoop works great).

Cinnamon Sugar Topping

• Combine sugar, pecans, and cinnamon in small bowl. 
• Sprinkle about a teaspoon (maybe a bit more) of the topping on the unbaked muffins.
• Bake for 25 minutes or until a toothpick comes out clean.
• Let cool for about 10 minutes in the muffin pan before moving to a cooling rack. 
• Enjoy!