Preheat oven: Set to 350℉. Line a 24 cup muffin pan with paper liners or grease lightly.
Mix dry ingredients: In a medium bowl whisk flour, baking powder, baking soda, salt, and pumpkin pie spice.
Mix wet ingredients: In another bowl, whisk pumpkin puree, brown sugar, egg, oil, vanilla, and milk until smooth.
Combine: Gently stir wet into dry until just combined. Don't over mix.
Fill pan: Spoon batter into dry muffin cups, filling each about 3/4 full.
Bake: Bake 12 -14 minutes, or until muffins spring back when lightly pressed and a toothpick comes out clean.
Cool: Let muffins cool in the pan for 5 minutes, then move to a wire rack to cool completely.
Prepare drizzle: Melt white chocolate chips and coconut oil in the microwave in 20-second bursts, stirring until smooth.
Decorate: Drizzle white chocolate over cooled muffins with a spoon or piping bag.
Sprinkle: While the drizzle is still wet, sprinkle the pumpkin spice sugar evenly over the tops. Let set before serving.
