Pumpkin Carrot Muffin

Preheat oven to 375°F.
In a large bowl, whisk together the pumpkin, granulated sugar, oil, eggs, and vanilla extract.
1/2 cup pumpkin puree, 3/4 cup granulated sugar, 1/3 cup oil, 2 eggs, 1 teaspoon vanilla extract
In a separate bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
1 cup all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, 1/2 teaspoon kosher salt
Add the flour mixture to the wet mixture and fold until just combined. Add the carrots and fold to combine.
1.5 cups shredded or grated carrots
Line the muffin tins with parchment.
Divide the batter evenly between 5 jumbo muffin tins (or you can divide the batter into 10 regular muffin tins) - I use ~1.5 scoops of the large size, about 1/2 cup.
Make the streusel by mixing everything together. Top each muffin with 2-3 tablespoons of streusel.
3 tablespoons unsalted butter, 1/3 cup all-purpose flour, 1/3 cup light brown sugar, 1/4 teaspoon salt, 1/3 cup almonds, 1 teaspoon honey
Bake for 15 minutes, then rotate the muffins (if your oven is hotter in the back).
Bake for another 15 minutes, or until a knife is inserted into the thickest part and comes out clean.
Allow the muffins to cool, then enjoy!