Preheat the oven to 350 degrees.
In a large bowl, whisk together the flour, sugars, baking soda and spices.
In a medium bowl, whisk the eggs, pumpkin puree, coconut oil and vanilla extract together.
Pour wet ingredients into the dry ingredients and gently mix together using a rubber spatula or a wooden spoon. JUST until combined. Don’t over mix.
Scoop batter into cupcake paper lined cupcake sheet. Filling the muffin tins about ⅔ full. I get between 15-18 muffins.
Bake your muffins for 20-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
While the muffins are still warm but cool enough to handle dip the tops of the muffins in melted butter and then in sugar cinnamon mixture.