It all began with a bag of sweet, crisp autumn carrots harvested from our backyard garden. Teeny, tiny baby carrots to large ones. Bright orange carrots fresh from the earth.
Some carrots were made into homemade jam (a favourite in our house) and some went into a warm and cozy soup but my favourite would be these carrot muffins.
These muffins were aromatic and nutty with honey, a mix of comforting spices- cinnamon, cardamom and ginger- brown sugar, coconut oil and pistachios. Autumn smells filled our house while baking these muffins.
We served some plain and perfect just as they are and others with a swirl of cream cheese icing and an extra sprinkle of pistachios.