Preheat oven at 350° F. Grease two muffin pans with non-stick cooking spray. (Mine made 18 muffins)
Peel large carrots and chop into 2 inch chunks. Place in food processor and pulse until finely shredded. Repeat until you have 1 cup of shredded carrot. I used 2-3 large carrots.
In a large bowl, combine dry ingredients: whole wheat flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Set aside.
In a medium bowl, beat 2 eggs. Add Greek yogurt, maple syrup, coconut oil, pumpkin puree, unsweetened applesauce, unsweetened vanilla almond milk, vanilla extract, and shredded carrots. Mix well.
Pour wet ingredients into dry ingredients. Add additional mix-ins as desired, including chopped walnuts and white chocolate chips. Stir until just combined. Do not over-mix. Pour batter evenly into prepared muffin cups.
Bake for 13-15 muffins, or until a knife inserted in the center comes out clean.
While muffins are baking, prepare cream cheese frosting by combining cream cheese, Greek yogurt, cinnamon, vanilla and honey in a small bowl. Mix well. Let muffins cool for 15-20 minutes before adding frosting.
Store in the refrigerator for 3-5 days in an airtight container, or transfer to the freezer in freezer-safe bags. Reheat in the microwave to thaw. If not adding frosting, serve with a dollop of almond butter on top, if desired.