Preheat your oven to 425ºF and line a muffin tin with paper liners.
Add the flour, baking soda, cinnamon, ginger, nutmeg, and salt to a large mixing bowl and whisk it together.
2 cups flour, 2 teaspoons baking soda, 1 Tablespoon ground cinnamon, ¼ teaspoon ground ginger, ¼ teaspoon ground nutmeg, ½ teaspoon salt
Add the eggs, brown sugar, maple syrup, coconut oil, applesauce, pineapple juice, and vanilla extract to the bowl and whisk into a smooth, thick batter, making sure there are no lumps.
3 eggs, ½ cup brown sugar, ¼ cup maple syrup, ⅓ cup coconut oil, ⅓ cup applesauce, ⅓ cup pineapple juice, 2 teaspoons vanilla extract
Next, stir in the shredded carrots, raisins, and pecans.
2 cups shredded carrots, ½ cup raisins, ½ cup pecans
Once mixed, scoop the muffin batter into the prepared pan, filling each paper liner about ⅔ full.
Bake at 425 for 5 minutes then, without opening the oven door, lower the heat to 350 degrees F and bake for 18 more minutes. The tops of the muffins will be golden brown and spring back to the touch. A toothpick inserted into the center of the muffin will come out cleanly.
Let the muffins cool in the pan for about 5 minutes then move to a cooling rack to continue to cool. Enjoy while warm or store at room temperature for up to one week.