Apple and Carrot Spice Muffins

Preheat your oven to 400 F and spray two muffin tins (12-count) with a non-stick spray. Set aside.

In the bowl of you stand mixer (with paddle attachment fixed) cream together the dark brown sugar, eggs, buttermilk, butter and vanilla extract until smooth. Remove the bowl from the mixer and set aside.

In a separate bowl, whisk together the flours, baking soda, baking powder, cinnamon, nutmeg, allspice and salt. With a heavy wooden spoon slowly incorporate the dry ingredients into the wet until all is combined. Gently fold in the carrots, apple and walnuts. Pour the mixture into your prepared muffin tins ¾ of the way up the molds.

In a small bowl, combine the ingredients for your crumbled topping: white sugar, brown sugar, flour, cinnamon, nutmeg and cold butter, using your fingers to mix until you reach a crumbled consistency.

Sprinkle a teaspoon or so of the topping over each muffin. Bake at 400 F for 20 minutes (or until a toothpick comes out clean), switching the placement of the muffin pans halfway through for consistent cooking.

Cool on wire rack and enjoy!