1 3/4 cup all purpose flour
1/2 cup sugar
2 teaspoons pumpkin pie spice
2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup plain Greek yogurt
4 tablespoons melted, unsalted butter
1 large egg
2 cups peeled shredded carrots
Line a 12-cup muffin tin with paper liners and set aside.
In a large bowl, stir together flour, sugar, pumpkin pie spice, baking powder, baking soda, and salt. Set aside.
In a separate small bowl, whisk together melted butter, yogurt, and egg. Make a well in the center of the dry ingredients and add the yogurt mixture. Stir until just combined (don’t overmix). Fold in the shredded carrots.
Preheat oven to 375°.
Spoon batter into prepared muffin cups. Batter will be very thick. Bake for 25-30 minutes or until tops are lightly browned and crispy. Allow to cool on a wire rack. Muffins can be stored in an airtight container for 3-5 days or frozen once cool.