Carrot Cake Muffins With Cinnamon Glaze

• 2 1/4 cups all-purpose flour
• 1 tablespoon baking powder
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 1/4 teaspoon salt
• 1 cup brown sugar
• 2/3 cup white sugar
• 1 cup flaked coconut
• 2 eggs
• 1/2 cup vegetable oil
• 1/2 cup buttermilk
• 3 carrots, grated
• 1 (8 ounce) can crushed pineapple, with juice
• 1 tablespoon vanilla extract
• 1 cup sifted confectioners' sugar
• 1 teaspoon ground cinnamon
• 2 tablespoons buttermilk

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 2 muffin pans, or use paper liners.
2. 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.
3. Bake in preheated oven for 20 to 25 minutes, or until the tops spring back when lightly tapped. Allow to cool.
4. 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.

flour, baking powder, ground cinnamon, ground nutmeg, ground allspice, salt, brown sugar, white sugar, flaked coconut, eggs, vegetable oil, buttermilk, carrots, pineapple, vanilla, sugar, ground cinnamon, buttermilk

Taken from www.allrecipes.com/recipe/48480/carrot-cake-muffins-with-cinnamon-glaze/ (may not work)