1. Preheat the oven to 350°F (180°C) and line a muffin tin with paper liners.
2. In a mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.
3. Beat in the egg and vanilla until well combined.
4. In a separate bowl, sift together the flour, baking powder, and cinnamon powder.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in the grated carrot and chopped walnuts.
7. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
8. Top each muffin with a few extra chopped walnuts.
9. Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean.
10. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Servings: 12
Prep Time: 15 mins
Cook Time: 20-25 mins
Total Time: 35-40 mins
