Carrot Cake Muffins

• 2.25C all-purpose flour
• 1.5 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 2 tsp cinnamon
• ½ tsp allspice
• ½ tsp nutmeg
• 2 large eggs at room temperature
• ⅓ C vegetable oil
• 1 tsp vanilla extract
• 1.25 C brown sugar
• 1 C buttermilk at room temperature 
• 1.5 cups grated carrots

How you'll do it:

1. Preheat oven to 375 F.
2. In a mixing bowl, sift together flour, baking powder, baking soda, salt, cinnamon, allspice, and nutmeg. .
3. In a separate bowl, whisk together eggs, oil, vanilla, brown sugar, and buttermilk.
4. Pour dry ingredients into the wet ingredients and stir with a spatula until most of the flour is mixed in. Add grated carrots and mix in until just combined.
5. Line a 12-tin muffin pan with muffin/cupcake liners or spray the inside with nonstick baking spray then pour in batter.
6. Bake in the oven on a rack in the top third of your oven for 20 to 25 minutes, or until a cake tester comes out clean.