Pumpkin Muffins with Carrot and Nuts

Pumpkin Carrot Muffins

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.

PREP
20 minutes
TOTAL TIME
36 minutes
SERVINGS
12 muffins
Streusel topping:
1/2 cup chopped almonds
1/2 cup brown sugar
1 tsp ground cinnamon
Muffins:
1 cup shredded carrots
2 large eggs
1/2 cup vegetable oil
1/3 cup water
1 package Krusteaz Pumpkin Spice Muffin Mix
A dash of ground nutmeg
1/2 tsp ground cinnamon
1/3 cup chopped walnuts
STEP 1

Preheat oven to 350°F. Line a standard muffin cup with liners.

STEP 2

In a small bowl, combine the streusel ingredients

STEP 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.

STEP 4

Fill muffin cups 2/3 full. Sprinkle each muffin with streusel topping, clumping the streusel as you go.

STEP 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.

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