Preheat the oven to 350 F and prepare a muffin pan with 6 cupcake liners. In a mixing bowl, stir together the flour, collagen, baking powder, salt and spices. In another bowl, whisk together eggs, pumpkin, coconut sugar, almond milk, coconut oil and vanilla until smooth and well combined.
Add the wet ingredients to the dry and stir using a large rubber spatula until no spots remain. Use an ice cream or cookie scooper to distribute the batter between the muffin liners. Bake the muffins for 18-20 minutes and cooked through.
In a bowl, stir together the sugar and cinnamaon. Let the muffins cool for 15 minutes before brushing with melted coconut oil and coating in the cinnamon-sugar mixture.
Muffins keep well if lightly covered at room temperature for 2 days, 4 days in the refrigerator and 2 months in the freezer.