Preheat oven to 375F. Prepare a mini muffin tin with 18 liners.
In a large bowl, mix together sugar, melted butter, nutmeg and vanilla until well combined. Mix in plant-based milk, then add flour, baking powder, salt and dragon fruit powder (if using).
Fill cups about ⅔ with batter. Bake 12-15 mins, or until an inserted toothpick comes out clean. Remove muffins to a cooling rack and cool completely.
Whisk all glaze ingredients together until smooth; mixture should form a thick ribbon when drizzled back into the bowl (if it’s too stiff, add a wee bit more milk; if it’s too thin, add more powdered sugar). Set aside, covered, until ready to use.
When muffins are completely cool, dip them into glaze and top with sprinkles. Allow glaze to set slightly before serving. Enjoy.