Roast pecans in oven for 6-7 minutes. Transfer to a cutting board and chop 1/2 cup. Save the remaining whole pecans for topping.
In a large bowl, add flour, baking powder, baking soda, cinnamon, nutmeg, & salt and chopped pecans. Set aside.
In a separate bowl, whisk together the peanut butter, applesauce, and maple syrup. Whisk in the eggs, milk, and vanilla. Add the carrots and flour mixture. Fold and stir very gently by hand. Do not over mix your batter.
Add paper liners to a 12-cup muffin pan. Only fill them to about 3/4 full of batter. (If you have some extra batter, do not overfill the muffins make new batch)
Bake the muffins for 15-17 mins or until the muffins are light golden on top. Insert toothpick into the middle of each muffin until it comes out clean.
Place the pan on a cooling rack and cool for 10-15 minutes.
For the cream cheese frosting, whisk the cream cheese, powdered sugar, vanilla extract, and lemon zest. Beat until smooth and creamy. Frost the cooled muffins with cream cheese and top with whole pecans. Eat and Enjoy!
Optional to add in 1/3 cup of raisins if you like.