2 c. flour
1 tbsp. baking powder
1 tsp. pumpkin pie spice
1/2 tsp. salt
3/4 c. grated carrot
1/3 c. brown sugar
1 egg
3/4 c. milk
1/4 c. vegetable oil
1/2 c. chopped pecans
Strawberry jelly

Sift flour, baking powder, pumpkin pie spice and salt into bowl; stir in carrot and brown sugar until well blended. Beat egg in 2 cup glass measure with a fork. Add milk and oil; pour over dry ingredients. Stir to blend; stir in pecans. Grease muffin pan cups. Spoon in batter, dividing evenly. Spoon jelly into center of each muffin. Bake for 20 minutes in 400 degree oven. Cool 5 minutes. Serve immediately.