Morning Glory Muffins 
Yields: 1 dozen
Prep Time: 30 mins
Total Time: 55 mins
Ingreditents:
1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1 cup firmly packed light brown sugar
1 Tbsp. pumpkin pie spice
2 tsp. baking soda
1 tsp. kosher salt
3/4 cup vegetable oil
1 tsp. orange zest plus 1/4 c. fresh orange juice (from 1 to 2 navel oranges)
2 tsp. vanilla extract
3 large eggs
1/2 cup unsweetened shredded coconut
1/2 cup pecans, chopped
1/2 cup raisins
4 large carrots, shredded (about 2 c.)
1 large apple (like Honeycrisp or Gala), peeled and shredded (about 1 cup)
Directions:
Preheat the oven to 375°F. Line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the all-purpose flour, whole wheat flour, brown sugar, pumpkin pie spice, baking soda, and salt.
In a large bowl, whisk together the oil, orange zest, orange juice, vanilla, and eggs. Whisk in the coconut, pecans, raisins, carrots, and apple. Add the flour mixture to the carrot mixture, stirring until just combined.
Fill each muffin cup with about ½ cup batter (they will be full). Bake until the tops are golden brown and a wooden toothpick inserted in the center of a muffin comes out clean, 25 to 30 minutes.
Let the muffins cool for 5 minutes in the muffin tin before removing to a wire rack.
Recipe courtesy of The Pioneer Woman.com