Cooking Instructions
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Step 1
Preheat your oven to 375 degrees F (190 degrees C). Line a 12-cup muffin pan with paper liners.
Step 2
Whisk the
Whole Wheat Flour (2 cups)
,
Baking Soda (1/2 Tbsp)
,
Pumpkin Pie Spice (1/2 Tbsp)
, and
Kosher Salt (1/2 tsp)
together in a large bowl.
Step 3
In a medium jug, whisk the
Large Eggs (3)
,
Brown Sugar (1/3 cup)
,
Honey (1/3 cup)
,
Butter (1/3 cup)
, and
Orange Juice (1/3 cup)
together until combined.
Step 4
Pour the wet ingredients into the dry ingredients and mix until there are just a few streaks of flour left.
Step 5
Add the
Carrots (4)
,
Apple (1)
,
Raisins (1/3 cup)
,
Dried Apricots (1/3 cup)
, and
Pecans (1/2 cup)
. Gently mix everything together just until combined and no streaks of flour remain.
Step 6
Divide the batter evenly into the pan, filling each liner to the top.
Step 7
Bake until the muffins just spring back when pressed gently in the center, about 25 minutes.
Step 8
Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. The muffins can be eaten warm or at room temperature.
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