Pumpkin Muffins with Carrot and Nuts

A moist spiced muffin packed with all your fall favorite flavors – pumpkin, cinnamon and a dash of nutmeg. This is the perfect way to start your morning or enjoy as an afternoon snack.


Yield: 12 muffins

Prep time: 20 minutes

Total time: 36 minutes

Level: Easy


Streusel topping:

  • ¼ cup chopped almonds
  • ¼ cup brown sugar
  • 1 teaspoon ground cinnamon


  • 1 cup shredded carrots
  • 2 large eggs
  • ¼ cup vegetable oil
  • 1/3 cup water
  • 1 package Krusteaz Pumpkin Spice Muffin Mix
  • a dash of ground nutmeg
  • ¼ teaspoon ground cinnamon
  • 1/3 cup chopped walnuts


  1. 1. Preheat oven to 350°F. Line a standard muffin cup with liners.
  2. 2. In a small bowl, combine the streusel ingredients
  3. 3. In a large bowl mix the carrots, eggs, oil and water. Stir in the muffin mix, nutmeg and ground cinnamon. Finally, stir in the chopped walnuts.
  4. 4. Fill muffin cups 2/3 full. Sprinkle each muffin with streusel topping, clumping the streusel as you go.
  5. 5. Bake 14-16 minutes until a cake tester inserted in the middle comes out clean. Let cool in pan for 5 minutes before transferring to a cooling rack.
  6. 6. Store cooled muffins in tightly covered container.

Blahnik Baker

“Blahnik Baker’s” Zainab Storms first tried baking a mere three years ago and is not afraid to admit it wasn’t pretty and far from perfect. A self-taught baker, Zainab takes her readers along with her as she experiments. Originally from Freetown, Sierra Leone, Zainab currently resides in Central New York with her husband (i.e., the self-assigned recipe tester). Zainab is a Ph.D. Neuroscience student by day and a cake-obsessed shoe-a-holic girl by night, hence the stylish blog name.

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