1. Prepare Your Equipment

• Line a 12-mold muffin tin with paper liners. This prevents sticking and makes cleanup a breeze.
• Preheat your oven to 400°F (200°C). A properly heated oven ensures even baking and a nicely domed top for your muffins.

2. Combine the Dry Ingredients

• In a medium-sized bowl, whisk together the whole wheat flour, all-purpose flour, brown sugar, baking powder, baking soda, pumpkin spice, cinnamon, and salt. This step evenly distributes the leavening agents and spices, ensuring consistent flavor and texture throughout your muffins.

3. Mix the Wet Ingredients

• In a large bowl, whisk the pumpkin puree, applesauce, melted coconut oil, shredded apple, vanilla extract, and grated carrots. These wet ingredients are the base of your batter, providing moisture, natural sweetness, and rich fall flavors.

4. Combine Wet and Dry Ingredients

• Gradually fold the dry ingredients into the wet mixture. Stir gently until just combined to avoid overmixing, which can make the muffins dense instead of tender.

5. Add the Mix-Ins

• Fold in the dried cranberries, flaked coconut, and chopped pecans. These add delightful bursts of flavor and texture to your muffins, making each bite a surprise of chewy, crunchy goodness.

6. Portion the Batter

• Divide the batter evenly among the prepared muffin cups. Filling them about ¾ of the way ensures you’ll get perfectly risen muffins with domed tops.

7. Bake to Perfection

• Bake in the preheated oven for 24 to 28 minutes, or until a toothpick inserted into the center of a muffin comes out clean (or with a few moist crumbs). The tops should be golden brown and fragrant.

8. Cool and Serve

• Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack. Serve warm, at room temperature, or even chilled—these muffins are delicious at any temperature!