Streusel Topped Pumpkin Carrot Cake Muffins (Small Batch Recipe)
Streusel topped pumpkin carrot cake muffins are the perfect Easter treat to grace your tables this year. Small batch recipe using minimal ingredients!
Servings: 6 large muffins
Ingredients
Muffin Batter
- 6 tbsp vegan butter melted
- ¼ cup coconut sugar
- 1 tsp vanilla
- 1 egg room temp
- ½ cup canned pumpkin puree
- 2 tbsp almond milk
- 1 ¼ cups all purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ½ tsp cinnamon
- ½ tsp. ginger
- 1 cup shredded carrots about 2 large carrots shredded
Streusel Topping
- ¼ cup + 2 tbsp all purpose flour
- ¼ cup coconut sugar
- ½ tsp cinnamon
- 3 tbsp vegan butter cold and cubed
Instructions
- 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 combing 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. Both will be so good
- Bake for 20-25 minutes until a tester comes out clean