In a small bowl combine the coconut sugar and pumpkin spice. Set aside until needed.
For the pumpkin muffins:
Preheat oven to 400 (F). Line a 12-mold muffin tin with paper liners and set aside.
In a large bowl combine both flours, sugar, baking powder, salt, and pumpkin spice, set aside. In a separate bowl whisk together pumpkin, almond milk, oil, and molasses. Mix the wet ingredients into the dry, stirring just until combined.
Fill the muffin cups 2/3 of the way full, sprinkle each with a little pumpkin spice sugar, and bake for 18 to 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Cool in the pan for 10 minutes, then transfer to a cooling wrack to cool completely. Drizzle with glaze right before serving.
For the pumpkin spice glaze:
In a small bowl whisk together the confectioners' sugar, milk, vanilla, and pumpkin spice. Drizzle over muffins right before serving.
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