Heat oven to 400.
Spray mini-muffin tin with baking spray (or grease and flour pan).
In a medium bowl, mix milk, melted butter, eggs, brown sugar and vanilla.
In a large bowl, mix flour, baking powder, salt, spices, and poppy seeds.
Add carrots, juice and zest to the wet mixture and stir quickly to incorporate.
Add wet mixture to dry mixture and stir to incorporate.
Let batter sit for 1 minute.
Use a tablespoon to fill the mini-muffin tin.
Bake 9-11 minutes.
Cool muffins completely on a wire rack.