• Preheat the oven to 375℉/190℃. Line your muffin tin with 10 tulip liners or 12 regular liners and set aside.

For the streusel

• Optional: toast pecans. Skip this step if you don't want to do this! In a large skillet on medium heat, add pecans. Stir frequently for 5 minutes, until they are a golden colour and the aroma of toasted pecans is in the air. Remove from heat and allow to cool before chopping into pieces.
  1/2 cup pecans
• In a medium sized bowl, add flour, white sugar, brown sugar, cinnamon, and softened butter. Using your hands, mix this until crumbly. Add in the chopped pecans and mix together. Set the bowl in the refrigerator while you make the muffin batter.
  3/4 cups all-purpose flour, 5 tbsp butter, 1/2 tsp cinnamon, 1/4 cups dark brown sugar, 3 tbsp white sugar

For the muffins

• In a medium-sized bowl, add in flour, cornstarch, cinnamon, nutmeg, ginger, cloves, salt, baking powder, and baking soda. Using a spatula, mix until just completely combined.
  2 cups all-purpose flour, 1 tsp baking soda, 2 tsp baking powder, 1 tbsp cornstarch, 1/4 tsp salt, 1/8 tsp nutmeg, 1/8 tsp ginger, 1/8 tsp cloves, 1 1/2 tsp cinnamon
• Finely grate your carrots using a grater.
  2 1/4 cups carrots
• In a large bowl add shredded carrots, eggs, vanilla, brown sugar, oil. Whisk until combined.
  1 cup dark brown sugar, 3/4 cups oil, 3 large eggs, 1 tbsp vanilla, 2 1/4 cups carrots
• Whisk in the applesauce.
  1/4 cup unsweetened applesauce
• Add the dry into the wet and using a spatula, gently mix until just combined. Don't over-mix!
• Scoop the muffins into 10 tulip liners, or 12 regular liners. I made 10 tulip liners for this recipe. Sprinkle a handful of streusel on top.
• Bake the muffins for 25-30 minutes in tulip liners, or 22-25 minutes in regular liners or until a toothpick inserted comes out clean.
• These carrot streusel muffins are so delicious! They stay good on your counter for up to 3 days and in the fridge in an airtight container for up to a week.