Muffins:

Preheat oven to 375 degrees F.

Grease 8 jumbo muffin cups or line with paper bake cups.

Stir together flour, baking powder, pumpkin pie spice and salt in large bowl. Add coconut, brown sugar and white sugar. (Make sure bowl is large enough to mix together when wet ingredients are added).

In another bowl, stir together eggs, carrots, pineapple, oil, buttermilk, and vanilla.

Make a well in the center of the dry ingredients.

Add wet carrot mixture and stir until well incorporated.

Fill muffin cups almost to the top with batter.

Bake until tops spring back when lightly pressed, about 25 minutes. Let cool 10 minutes, then remove from pan and cool completely.

Frosting:

Mix cream cheese, butter and vanilla in a large bowl with an electric mixer until light and fluffy.

Gradually beat in confectioners sugar to reach a spreading consistency.

Cinnamon Glaze:

Stir together cinnamon, buttermilk and confectioners sugar.

Stir until smooth.

Frost cooled muffins and drizzle with glaze.