Preheat oven to 375 F (190 C).

In a medium bowl, whisk together brown sugar, oil, granulated sugar, milk, eggs, egg yolk, and vanilla bean paste. Whisk in carrots and apple.

In a large bowl, whisk together flours, pie spice, baking soda, and salt. Add sugar mixture, and stir just until dry ingredients are moistened; add cranberries and pecans. Fold until mixture is just combined and no flour pockets remain. (Do not overmix.)

Spray a 12-well muffin pan with baking spray with flour. Divide batter among prepared muffin cups (about 84 grams each).

Spoon filling into a pastry bag, and cut a ½-inch opening in tip. Pipe filling evenly

into center of batter in each well, being careful not to touch bottom or sides of wells. (Batter should not rise above 1⁄4 inch from top edge of well.) Ripe and swirl a bit of filling into top of batter.

Bake until a wooden pick inserted in muffin comes out clean, 12 to 14 minutes. Let cool in pan for 5 minutes. Remove from pan, and serve warm, or let cool completely on a wire rack.