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Preheat oven to 350 degrees and spray 16 muffin tins with non-stick spray
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In a large bowl combine flour, baking powder, pumpkin pie spice, baking soda. Sprinkle in shredded carrots and stir to thoroughly combine. Set aside.
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In another large bowl whisk oil, pumpkin pie puree, yogurt, eggs and sugar until well blended.
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Using a wooden spoon or spatula, fold dry ingredients into the wet just until combined. Do not over mix.
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Fill muffin tins almost to the top and sprinkle each generously with chopped pralined pecans.
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Bake for 28-30 minutes, until toothpick inserted in the centre comes out clean. Remove from oven and enjoy warm or cool to room temperature.