Carrot Cake Muffins with Maple Cream Cheese Frosting

⅓ cup neutral oil, such as grapeseed or canola, plus more for brushing the pan

½ cup (60 grams) pecan or walnut pieces

1 ¾ cups (222 grams) whole grain pastry flour , or 1 cup (125 grams) regular whole-wheat flour and ¾ cup (94 grams) all-purpose flour

1 ½ teaspoons baking powder

1 teaspoon ground cinnamon, plus more for optional dusting

½ teaspoon baking soda

½ teaspoon kosher salt

¼ teaspoon ground nutmeg

¾ cup (165 grams) firmly packed light brown sugar

2 large eggs

1 cup (250 grams) unsweetened applesauce

1 teaspoon vanilla extract

2 cups (220 grams) coarsely grated carrots

¼ cup (60 grams) whipped cream cheese

1 tablespoon maple syrup

Directions at washingtonpost.com

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