1 box Simple Mills pumpkin muffin mix
2 large eggs
2 Tbsp. coconut or grapeseed oil (see note)
3/4 cup (180ml) water
1/4 cup (50g) coconut sugar
1 Tbsp. ground cinnamon
Preheat your oven to 350F/180C (160C Fan) degrees. Spray or lightly grease two mini muffin pans and set aside.
Mix together the wet ingredients
Slowly mix in the pumpkin mix
Pour the batter into the muffin tins
Bake for 10 minutes, until the tops are domed and firm to touch, and a tester comes out clean. Remove them from the oven and allow to cool for 5 minutes in the muffin pan before transferring to a wire cooling rack.
While the muffins are cooling in the muffin pan, whisk together the coconut sugar and the ground cinnamon in a small bowl.
As soon as the muffins are cool enough to handle, place each one in the cinnamon/sugar mixture, firmly rolling it around so that the cinnamon/sugar sticks. Gently toss it around a couple of times until the whole muffin is covered. Once covered, place each muffin back on to the wire rack to finish cooling.
If you are using coconut oil, make sure that it is melted and cooled enough to hold your fingertip submerged in it. This is a good litmus test for a temperature that won't cook the eggs.
If you are having trouble getting the cinnamon/sugar mix to stick, you can very lightly brush or spray the muffins with melted butter or oil before you dunk them in the cinnamon/sugar mix.