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Close-up of freshly baked Pumpkin Crumb Cake Muffins with a sweet glaze and streusel topping cooling on a wire rack.
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Delicious Pumpkin Crumb Cake Muffins with Maple Icing

These delicious pumpkin crumb cake muffins feature a moist pumpkin base, a sweet streusel topping, and a delicate maple icing. Perfect for a fall breakfast or dessert, this recipe yields 15 satisfying muffins.
Prep Time20 minutes
Cook Time22 minutes
Total Time42 minutes
Servings: 15 muffins
Author: The Bright Food

Equipment

  • Oven
  • Muffin pan
  • Nonstick spray
  • Cupcake liners
  • Large bowl
  • Medium bowl
  • Whisk
  • Fork
  • Toothpick

Ingredients

Muffins

  • 1 3/4 cups all-purpose flour (spooned & leveled)
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon pumpkin pie spice store-bought or homemade
  • 1/2 teaspoon salt
  • 1/2 cup canola or vegetable oil
  • 1/2 cup granulated sugar
  • 1/2 cup packed light or dark brown sugar
  • 1 1/2 cups canned pumpkin puree
  • 2 large eggs at room temperature
  • 1/4 cup milk at room temperature

Crumb Topping

  • 3/4 cup all-purpose flour (spooned & leveled)
  • 1/4 cup granulated sugar
  • 1/4 cup packed light or dark brown sugar
  • 6 Tablespoons unsalted butter melted

Maple Icing

  • 1 1/2 cups confectioners sugar
  • 2 Tablespoons pure maple syrup
  • 2 Tablespoons milk

Instructions

Preparation

  • Preheat oven to 425°F (218°C) and prepare a 12-count muffin pan (and a second pan for the remaining 3 muffins) with nonstick spray or liners.

Muffin Batter

  • In a large bowl, whisk together the flour, baking soda, cinnamon, pumpkin pie spice, and salt; set aside.
  • In a medium bowl, whisk together the oil, granulated sugar, brown sugar, pumpkin puree, eggs, and milk until combined.
  • Pour the wet mixture into the dry ingredients and gently fold until just combined with no flour pockets, then spoon the batter into the prepared muffin liners, filling them almost full.

Crumb Topping

  • Whisk together flour, granulated sugar, brown sugar, and pumpkin pie spice. Lightly mix in melted butter with a fork until crumbs form, being careful not to over-mix.
  • Evenly spoon the crumb topping over the batter in each muffin liner and gently press down.

Bake & Cool

  • Bake for 5 minutes at 425°F (218°C), then reduce the oven temperature to 350°F (177°C) and bake for an additional 16-17 minutes, or until a toothpick inserted in the center comes out clean.
  • Allow muffins to cool in the pan for 10 minutes while preparing the icing.

Maple Icing

  • Whisk all icing ingredients together until smooth and combined, then drizzle over the warm muffins before serving.

Notes

For mini muffins, bake for 11-13 minutes at 350°F (177°C) for the entire cooking time. Store muffins tightly covered at room temperature for 1-2 days, or in the refrigerator for up to 1 week.