In small bowl, combine flour, baking soda, cinnamon and nutmeg; set aside.
In large bowl, combine applesauce, brown sugar, margarine and Egg Beaters.
Stir in flour mixture, carrots and 1/3 cup pecans just until moistened.
Spoon batter into 12 lightly greased 2 1/2-inch muffin-pan cups.
Bake at 350°F for 20 to 25 minutes or until lightly browned.
Cool on wire rack.
Drizzle tops of muffins with Powdered Sugar Glaze; sprinkle with remaining pecans.