Grease the holes of a muffin pan with butter or line the holes with paper cups.
Add spelt flour, plain flour, baking powder, ground cinnamon, mixed spice, salt and sugar to a large bowl. Toss and mix.
Add olive oil, soy milk, eggs and carrot to the bowl. Mix gently with a wooden spoon until just combined and there are no dry flour bits left in the bowl.
Spoon batter in each of the muffin holes/paper cases until two-thirds full. Sprinkle each muffin with pepitas and rolled oats.
Bake in the preheated oven for 20-22 minutes until golden and risen. Turn off the oven and let the muffins crisp up in the hot oven for another 3-4 minutes. Remove from the oven and cool slightly. If you had spooned the batter directly into the muffin pan without using paper cases, the muffins will have shrunk away from the sides and are ready to be unmoulded easily and gently.
Enjoy warm or store in a lidded glass container in a cool corner of your kitchen for up to 4 days. Muffins can also be frozen in individual ziplock bags or a large freezer-safe container, separated by baking paper for up to a month.