Preheat oven to 375 degrees. Line 12 standard muffins cups with paper liners.

Whisk together baking mix and sugar.

In a large bowl, whisk together applesauce, buttermilk, eggs, and vanilla.

Fold in dry mixture until just combined.

Gently add carrots, raisins, pineapple, and pecans.

Divide batter evenly among cups, filling to the brim.

Bake until toothpick inserted in center of a muffin comes out clean, 25 to 30 minutes.

Let cool in pan 5 minutes, then remove from pan and let cool completely on a wire rack.

Eat.

If there are any left over, store in an airtight container up to 3 days.