Carrot Cake Muffins

Pre-heat the oven to 375°F (190°C).

Pulse the carrot chunks in a food processor until finely chopped, about 12 seconds, or grate them using a box grater.

Wash the walnuts in cold water until the water runs clear.

Toast the walnuts in a dry skillet over medium heat, stirring constantly, until lightly browned and fragrant, about 3 minutes.

Transfer the walnuts to a cutting board and chop finely.

Whisk the brown sugar, oil, eggs, salt, vanilla extract, and ground cinnamon together in a large bowl for about 2 minutes, until smooth, dark, and slightly thickened.

Stir the processed carrots and chopped walnuts into the liquid mixture.

Add the flour, baking soda, and baking powder to the bowl.

Gently fold the dry ingredients into the wet mixture using a spatula just until combined, taking care not to overmix.

Line a 12-cup muffin pan with paper liners.

Divide the batter evenly among the 12 muffin cups.

Top each muffin with a few pine nuts.

Bake in the preheated oven until a wooden skewer inserted into the center comes out clean, 20 to 25 minutes.

Then 20 min of waiting

Remove from the oven and transfer the muffins to a wire rack to cool slightly before serving.