Whisk dry ingredients in large bowl and set aside.
In small bowl, whisk together rice milk mixture with pumpkin puree.
In mixing bowl, cream the Earth Balance and brown sugar.
Add egg replacer mixture and mix well.
Add flour mixture alternately with rice milk mixture, beginning and ending with flour mixture.
Beat well to combine.
Spoon batter into greased muffin tins.
Bake at 350 for 30 minutes.
Let muffins cool on wire rack.
Brush tops with melted Earth Balance and then dip into cinnamon/sugar mixture.
Makes 18 muffins.