Carrot Cake Muffins

Preheat the oven to 375°F. Line a 12-cup muffin tin with parchment liners. Set it aside.In large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set it aside.In another large bowl, beat the butter and brown sugar until they are light and fluffy. Beat in the yogurt, egg, and vanilla extract.Pour the dry ingredients into the wet ingredients and mix until combined. Fold in the carrots and pecans.Use an ice cream scoop to scoop the batter into the prepared muffin tin.Bake until the muffins are golden and a toothpick inserted into the center comes out clean, 22 to 25 minutes.Allow the muffins to cool for 5 minutes before enjoying or store them in the refrigerator for up to 5 days or in the freezer for up to 3 months.