Spicy Carrot Muffins

Preheat oven to 375°.

In a large bowl, combine flour, brown sugar, pumpkin pie spice, baking soda and salt.

In a separate bowl, combine the remaining ingredients, except the granulated sugar; mix well.

Add the carrot mixture to the flour mixture, stirring until moistened.

Line 24 muffin cups with paper baking cups; spoon mixture into muffin cups.

Sprinkle tops with granulated sugar.

Bake for 18 to 20 minutes or until a wooden toothpick inserted in center comes out clean.

Remove from pans and cool on wire racks.

Serve with butter, margarine or cream cheese. Yields 24 medium size muffins.