Streusel Topped Pumpkin Carrot Cake Muffins
Ingredients
Pumpkin muffins
- 6 tbsp vegan (or regular) butter melted
- 1/4 cup coconut sugar
- 1 tsp vanilla
- 1 egg room temp
- 1/2 cup canned pumpkin puree
- 2 tbsp almond milk
- 1 1/4 cups all purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp cinnamon
- 1/2 tsp ginger
- 1 cup shredded carrots, about 2 large carrots shredded
Streusel
- 1/4 cup + 2 tbsp all purpose flour
- 1/4 cup coconut sugar
- 1/2 tsp cinnamon
- 3 tbsp vegan (or regular) butter cold and cubed
Preparation
Preheat oven to 350F and line a large 6 cup muffin tin or regular sized 12 cup muffin tin.
In a large bowl mix butter, sugar and vanilla.
Add egg, milk and squash and beat until smooth.
Add flour, baking soda, baking powder, spices, and salt and mix together.
Fold in shredded carrots. Batter will be thicker, this is normal.
Make your streusel by combining flour, sugar, cinnamon and salt in a small bowl.
Add cold butter and use your fingers to mix the butter into the dry ingredients until a crumble forms.
Divide batter between the muffin tin and sprinkle with the crumble.
Alternatively you could add half batter, a little streusel, some more batter on top and a final layer of streusel.
Bake for 20-25 minutes until a tester comes out clean.
If using a 12 cup muffin tin, check your muffins sooner as they will bake a bit faster.
