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.
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.
