These tender, lightly sweetened whole-grain muffins have a special can’t-put-your-finger-on-it flavor thanks to garam masala. Look for garam masala in the spice aisle; large spice brands make it. If you don’t have it or can’t find it, you can substitute an equal amount of cinnamon.

Ann Taylor Pittman
This Story Originally Appeared On


Credit: Jennifer Causey

Recipe Summary test

20 mins
45 mins
Serves 12 (serving size: 1 muffin)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375°F. Line a 12-cup muffin pan with paper baking cups.

  • Toss together carrot, apple, and brown sugar in a medium bowl. Let stand 10 minutes.

  • Whisk together flour, baking powder, garam masala, salt, and baking soda in a large bowl.

  • Add buttermilk, oil, vanilla, egg, and 1 teaspoon orange zest to carrot mixture; stir until well combined. Add buttermilk mixture and pecans to flour mixture; stir until well combined. Divide mixture evenly among prepared muffin cups. Bake at 375°F until a wooden pick inserted in center of muffins comes out clean, 18 to 20 minutes. Cool in pan on a wire rack 5 minutes. Remove muffins from pan, and cool slightly, about 10 minutes.

  • Combine powdered sugar, orange juice, and remaining 1/2 teaspoon orange zest in a medium bowl. Drizzle evenly over muffins.

Nutrition Facts

189 calories; fat 8g; saturated fat 1g; protein 3g; carbohydrates 26g; fiber 2g; sugars 16g; added sugar 14g; sodium 197mg.