• • Preheat oven to 350F.
  • Line two muffin pans with muffin liners (24 total) and set aside.

• Combine flour, salt, 1 teaspoon of cinnamon and baking soda in a medium bowl and whisk to combine. Set aside.
• In a large bowl, combine sugar, brown sugar, eggs, pumpkin, coconut oil, almondmilk, and vanilla extract. Whisk to combine.
• Slowly fold dry mixture into wet mixture just until combined.
• Use an ice cream scoop to fill muffin liners about three-quarters full.

Cinnamon Sugar Topping

• Combine sugar, pecans, and cinnamon in small bowl. Stir.
• Sprinkle a teaspoon or more of the topping on top of the muffins.
• Bake for 25 minutes or until an inserted toothpick comes out clean. Let cool for 10 minutes in muffin pan before removing to a cooling rack.