Line a 12 cup muffin tin with paper liners. Preheat oven to 375 degrees.

Sift the brown rice flour and coconut flour into a large mixing bowl; add the tapioca starch, baking powder, ¾ teaspoon salt and cinnamon. Whisk to combine.

In another mixing bowl lightly whisk the eggs. Add the coconut sugar, grapeseed oil, coconut milk, vanilla, and 2 tablespoons maple syrup and whisk to combine.

Combine the grated carrots with the pineapple in a bowl, add about ¼ cup of the flour blend and toss to coat.

Add the liquid ingredients to the flour mixture, whisk to combine then add the carrot/pineapple mixture and fold in. Divide the batter among the prepared muffin tins, filling each cup full. Bake for 25 minutes or until a toothpick inserted in the center of a muffin comes out clean. Let cool in the pan for 5 minutes then remove to a wire rack to finish cooling.

With a handheld mixer, beat the cream cheese substitute with the 4 tablespoons maple syrup and salt until smooth. Refrigerate until serving.

Either spread the topping on the muffins or serve the topping on the side.

Can be made 1- 2 days ahead, store topping in refrigerator and muffins in an airtight bag at room temperature.