Morning Glory Muffins

Preheat the oven to 400°F. Spray a standard 12-cup muffin tin with cooking spray or add muffin cup papers.

In a large bowl, whisk the all-purpose flour, whole wheat flour, granulated sugar, light brown sugar, cinnamon, allspice, baking powder, and kosher salt . Stir in the pineapple, carrots, raisins, and chopped pecans.

In a separate medium bowl, whisk the eggs, then whisk in the applesauce, vegetable oil, milk, and vanilla extract until smooth. Stir the dry ingredients into the wet ingredients with a spatula until a thick, smooth batter forms.

Scoop the batter evenly into the muffin cups; the cups will be full to the top. Sprinkle the tops with more chopped pecans and, if desired, coconut flakes.

Bake the muffins for 20 to 23 minutes, until puffed and golden and a toothpick comes out clean. Cool for 5 minutes in the pan, then transfer to a rack to cool fully, about 1 hour. Eat immediately, or they taste even better the next day after storage in a sealed container at room temperature. Store up to 4 days in a sealed container at room temperature, refrigerated up to 1 week or more (allow to come to room temperature before serving), or frozen up to 3 months.