Pumpkin Muffins with Carrot and Nuts
A moist spiced muffin packed with all your fall favorite flavors ‚Äì pumpkin, cinnamon and a dash of nutmeg. This is the perfect way to start your morning or enjoy as an afternoon snack.
Preheat oven to 350°F. Line a standard muffin cup with liners.
In a small bowl, combine the streusel ingredients
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.
Fill muffin cups 2/3 full. Sprinkle each muffin with streusel topping, clumping the streusel as you go.
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.