To a large bowl, add the egg, sugar, milk, oil, vanilla, and whisk until combined.
Add the flour, baking powder, cinnamon, allspice, cloves, nutmeg, salt, and stir until just combined; don’t overmix.
Add the carrots and stir to combine. The batter is on the thicker side by design.
Divide batter equally among the 10 cavities of the prepared pan. Each cavity should be about 3/4 full. Spraying a one-quarter cup measure with cooking spray so the batter slides right off is handy here. Optionally place one pecan on top of each muffin
Bake for about 20 to 22 minutes, or until tops are set and a toothpick inserted in the center comes out clean, or with a few moist crumbs but no batter.
Allow muffins to cool in pan for about 10 minutes before removing and placing on a rack to cool completely.
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