For Streusel Topping
  • 2 tbsp all-purpose flour
  • 1 tbsp brown sugar packed
  • 2 tsp unsalted butter melted
For Muffins
  • 1 3/4 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 1/2 tsp cinnamon ground
  • 1/4 tsp ginger ground
  • 1/4 tsp allspice
  • 1/4 tsp salt
  • 2 eggs
  • 2/3 cup applesauce
  • 1/2 cup buttermilk
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar packed
  • 2 tsp vanilla extract
  • 2 cups carrots grated
  • 2 tbsp pepitas optional 


  1. Preheat oven to 375 F degrees. Line a 12-cup muffin pan with paper liners and spray each liner with cooking spray. This will ensure paper liners come off smoothly from muffins.

  2. First prepare the streusel topping by combining the 2 tbsp of flour with the tbsp of brown sugar, breaking the sugar with a fork. Add the butter and stir in with a fork, or use your fingers to crumble up the mixture. Set aside.

  3. To prepare the muffin batter, first combine the flour, baking powder, baking soda, cinnamon, ginger, allspice and salt in a large bowl. Whisk to combine properly.

  4. In another bowl add the eggs, applesauce, buttermilk, the sugars, vanilla extract and whisk well or use your mixer to mix properly. Using a spatula stir in the flour mixture. Stir in the grated carrots.

  5. Using an ice cream scoop, divide the batter equally among the 12 cups.

  6. Sprinkle each muffin with some of the streusel topping and the pepitas.

  7. Bake for 20 minutes or until muffins are done. To test for doneness, insert a toothpick in the center of a muffin and if it comes out clean the muffins are baked.

  8. Cool in the pan for 10 minutes then remove and serve.