Preheat your oven to 375ºF and line a muffin tin with paper inserts.
In a medium bowl whisk together flour, baking soda, salt, cinnamon, and brown sugar. Set aside.
In a large bowl combine eggs, pumpkin, oil, and carrot. Stir the flour mixture into the wet ingredients and stir until moistened. Pour into prepared muffin tins and bake until a toothpick inserted comes out clean, about 15 minutes. Cool and serve.
Notes
You can add 1/2 cup of raisins to the mix when you add the carrots.
Depending on your carrot size, it'll be about 3-4 carrots to get the amount you need.
Perfect Pairing
Serve these muffins with this Copycat Orange Julius Smoothie.
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