Spicy Carrot Muffins

By carvalhohm

Ingredients

• 2 cups, all-purpose flour
• 1 1/4 cups packed brown sugar
• 1 tablespoon pumpkin pie spice
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 cups shredded carrots
• 1 cup flaked coconut
• 1/2 cup chopped pecans or walnuts
• 3 eggs, beaten
• 1 cup vegetable oil
• 1/2 teaspoon vanilla extract
• Granulated sugar for topping

Details

Servings 12
Adapted from copyright-free-images.comfood-and-drink-copyright-free-imagesfood-for-diner.jpg.html

Preparation

Step 1

Preheat oven to 375 degrees .

In large bowl, combine flour, brown sugar, pumpkin pie spice, baking soda, and salt.

In separate large bowl, combine remaining ingredients, except granulated sugar; mix well.

Add carrot mixture to flour mixture, stirring until moistened.

Line 24 muffin cups with paper baking cups; spoon mixture into cups. Sprinkle tops with granulated sugar.

Bake 18 to 20 minutes or until wooden toothpick inserted in center comes out clean. Remove from pans and cool on wire racks.


Notes:

Serve with butter, margarine, or cream cheese...whatever!