Carrot Cake Muffins with Cinnamon Glaze

Preheat oven to 375 degrees F (190 degrees C). Lightly grease 2 muffin pans or use paper liners.

In a large bowl mix together flour baking powder 2 teaspoons cinnamon 1/4 teaspoon nutmeg allspice and salt. Mix in brown sugar white sugar and coconut. In a separate bowl combine eggs oil 1/2 cup buttermilk carrots pineapple and vanilla. Make a well in the middle of the flour mixture and add the egg/buttermilk mixture. Mix until batter is moistened. Fill muffin cups 3/4 full.

Bake in preheated oven for 20 to 25 minutes or until the tops spring back when lightly tapped. Allow to cool.

In a small bowl combine confectioners' sugar 1 teaspoon cinnamon and 2 to 3 tablespoons buttermilk. Mix until smooth then refrigerate until thickened. Drizzle over cooled muffins.