Preheat the oven to 350 degrees. Grease 24 muffin cups, or line and grease the liners. Set aside. In a mixing bowl, stir together the flour, cinnamon, baking soda, salt and nutmeg. Make a well in the center and set aside.
In a separate bowl, stir together the granulated sugar, eggs, oil and 2½ teaspoons of the extract. Fold in the pineapple and carrots, stirring to blend. Add to the flour mixture and stir just until moistened. Fold in the raisins and pecans. Spoon evenly into the prepared muffin cups, filling two-thirds full. Bake 23–25 minutes or until a tester inserted in the center comes out clean. Cool in the pans on wire racks for 5 minutes. Remove from the pans and cool completely on wire racks.
Meanwhile, in a mixing bowl, stir together the powdered sugar and the remaining extract along with 1 tablespoon of the milk. Add the remaining milk a bit at a time until the desired consistency is achieved. Drizzle over the cooled muffins.
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Recipe by The Tennessee Magazine at https://www.tnmagazine.org/simply-the-best/