carrot cake muffins w/ maple glaze ♡

Preheat oven to 425°F. In a large bowl, add the dry ingredients (flour, baking powder, baking soda, cinnamon, pumpkin pie spice, salt) and mix with a whisk. Slowly fold in the shredded carrots until incorporated. In another bowl, mix together the wet ingredients (Greek yogurt, vanilla, eggs, maple syrup, avocado oil or coconut oil). Add the wet ingredients into the dry ingredients and mix until just incorporated. Fold in the chopped walnuts. Spoon the batter evenly into 12 muffin cups until all batter is used. Bake for 15-18 minutes or until browned on top. To make the maple glaze, add 2 cups powdered sugar, 3 tablespoons milk of choice, and 2 tablespoons maple syrup to a bowl and mix until you reach your desired consistency.