Line a 12-mold muffin tin with paper liners and set aside. Preheat your oven to 400°F (200°C), ensuring it's fully heated by the time your batter is ready. This helps the muffins rise nicely in the oven.

In a medium bowl, combine the whole wheat flour, plain flour, packed light brown sugar, baking powder, baking soda, pumpkin pie spice, ground cinnamon, and salt. Whisk these together until everything is evenly distributed and makes a uniform mixture. This will ensure your muffins have a consistent texture and flavor.

In a large bowl, add the pure pumpkin, unsweetened applesauce, melted coconut oil, coarsely grated apple, vanilla extract, and grated carrots. Whisk everything together until well combined. This mixture should look glossy and evenly mixed. I like to use freshly grated apple and carrots for extra moisture and flavor.

Gently fold the dry ingredients (from Step 2) into the wet mixture (from Step 3) using a spatula or large spoon. Mix until just combined, being careful not to overmix as this can make the muffins tough.

Add the dried cranberries, shredded coconut, and chopped pecans to the batter. Gently fold these add-ins through the mixture, distributing them evenly. Try not to stir too much to keep the muffins light and fluffy. I love the texture and flavor these add-ins give—don't skip them!

Scoop the batter evenly into the prepared muffin tin, filling each cup about three-quarters full. Bake in the preheated oven for 24 to 28 minutes, or until a toothpick inserted in the center of a muffin comes out clean or with just a few crumbs. The tops should turn lightly golden. For perfectly moist muffins, I like to check at the minimum bake time and adjust as needed.

Let the muffins cool in the tin for 10 minutes. Then, remove them and transfer to a wire rack to cool completely. Serve the muffins warm, at room temperature, or chilled according to your preference. These are delicious any way you serve them, and they store well for a couple of days.