Carrot Muffins

2 cups flour
1 Tbsp baking powder
2 tsp baking soda
2 tsp pumpkin pie spice
1 tsp salt
4 eggs
1 cup vegetable oil
1 cup brown sugar, packed
3 cups shredded carrots

Mix dry ingredients together, set aside. Mix eggs, oil, and brown sugar together until smooth. Combine dry and wet mixtures until just moist. Fold in carrots until just blended. Pour into greased 12 cup muffin tin. Bake at 350 degrees F for 20-30 minutes. Makes 12 muffins.

Recipe adapted by Kimbrah Gonzalez