Name: Pumpkin Crumb Cake Muffins with Maple Icing Recipe
Prep time: 10 min
Cook time: 22 min
Total time: 35 min
Cuisine: American
Ingredients: 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled); 1 teaspoon baking soda; 2 teaspoons ground cinnamon; 1 teaspoon store-bought or homemade pumpkin pie spice; 1/2 teaspoon salt; 1/2 cup (120ml) canola or vegetable oil; 1/2 cup (100g) granulated sugar; 1/2 cup (100g) packed light or dark brown sugar; 1 and 1/2 cups (340g) canned pumpkin puree; 2 large eggs, at room temperature; 1/4 cup (60ml) milk, at room temperature; 3/4 cup (94g) all-purpose flour (spooned & leveled); 1/4 cup (50g) granulated sugar; 1/4 cup (50g) packed light or dark brown sugar; 1 teaspoon store-bought or homemade pumpkin pie spice; 6 Tablespoons (85g) unsalted butter, melted; 1 and 1/2 cups (180g) confectioners’ sugar; 2 Tablespoons (30ml) pure maple syrup; 2 Tablespoons (30ml) milk

Jump to Recipe· 4.4 from 10 reviews

If you’ve been searching for the perfect cozy treat to brighten any morning or afternoon break, look no further than the incredible Pumpkin Crumb Cake Muffins with Maple Icing Recipe. These muffins are an absolute delight—soft, moist, and bursting with warm pumpkin pie spice flavor, topped with a buttery crumb topping and finished with a luscious maple icing drizzle that just takes everything to the next level. Whether you’re a pumpkin fanatic or just love a good crumb cake, this recipe is sure to become a fast favorite in your baking rotation.

Ingredients You’ll Need

A clear glass bowl holds a crumbly, light brown mixture with a coarse texture, looking like a dry dough or crumble topping. A silver spoon is partially buried inside the mixture on the right side of the bowl. The bowl sits on a white marbled surface, with soft natural light enhancing the rough texture and uneven chunks of the mixture. Photo taken with an iphone --ar 4:5 --v 7

Every ingredient in this Pumpkin Crumb Cake Muffins with Maple Icing Recipe plays a crucial role in creating that perfect balance of flavors and textures. From the tender pumpkin puree that keeps the muffins moist to the blend of spices that warm the palate, each component is simple but essential in bringing these muffins to life.

1 and 3/4 cups all-purpose flour (219g): The foundation that provides structure without making the muffins dense.
1 teaspoon baking soda: Helps the muffins rise beautifully and stay fluffy.
2 teaspoons ground cinnamon: Adds warmth and depth, a must in any pumpkin recipe.
1 teaspoon pumpkin pie spice: A cozy mix of spices that gives the muffins their signature autumn flavor.
1/2 teaspoon salt: Balances sweetness and elevates the other flavors.
1/2 cup canola or vegetable oil (120ml): Keeps the texture moist and tender.
1/2 cup granulated sugar (100g): Brings sweetness while helping the crumb topping caramelize.
1/2 cup packed light or dark brown sugar (100g): Adds a rich, molasses note that complements pumpkin perfectly.
1 and 1/2 cups canned pumpkin puree (340g): The star of the show, delivering moisture and that unmistakable pumpkin taste.
2 large eggs, room temperature: Bind everything together and contribute to a tender crumb.
1/4 cup milk (60ml), room temperature: Any milk works—dairy or non-dairy—to keep the batter smooth and moist.
For the crumb topping: 3/4 cup all-purpose flour, 1/4 cup granulated sugar, 1/4 cup packed brown sugar, 1 teaspoon pumpkin pie spice, and 6 tablespoons melted unsalted butter.
For the maple icing (optional): 1 and 1/2 cups confectioners’ sugar, 2 tablespoons pure maple syrup, 2 tablespoons milk.

How to Make Pumpkin Crumb Cake Muffins with Maple Icing Recipe

Step 1: Prepare Your Oven and Muffin Pans

Start by preheating your oven to a scorching 425°F (218°C). Line two 12-count muffin pans with cupcake liners or lightly spray with nonstick spray. Since this recipe makes 15 muffins, having two pans ready means you’ll be baking them all at once, saving you time and effort.

Step 2: Combine Dry Ingredients

In a large bowl, whisk together the flour, baking soda, cinnamon, pumpkin pie spice, and salt until everything is perfectly blended. This step ensures that every bite is evenly spiced and your muffins rise evenly with no lumps.

Step 3: Mix Wet Ingredients

In a separate medium bowl, whisk together the oil, granulated sugar, brown sugar, pumpkin puree, eggs, and milk. This wet mixture will bring richness and moisture that make these muffins irresistibly soft.

Step 4: Bring Wet and Dry Ingredients Together

Pour the wet mixture into the bowl with the dry ingredients. Gently fold everything together until just combined—no flour pockets but don’t overmix, or your muffins could turn out tough. The batter should be thick and creamy.

Step 5: Fill Muffin Liners and Add Crumb Topping

Spoon the batter evenly into your lined muffin pans, filling each almost to the top. Now, to the crumb topping: whisk together flour, sugars, and pumpkin pie spice in a bowl, then mix in the melted butter with a fork until crumbly. Sprinkle this heavenly mixture generously over each muffin, pressing down slightly so it clings and bakes into a crunchy, buttery layer.

Step 6: Bake the Muffins

Pop your pans into the oven at 425°F for 5 minutes to give those muffins a quick lift. Then, without removing them, reduce the temperature to 350°F (177°C) and bake for another 16–17 minutes. Your muffins are done when a toothpick comes out clean, with a golden crumb topping that’s just inviting.

Step 7: Whip Up the Maple Icing

While the muffins cool in the pan for about 10 minutes, whisk together confectioners’ sugar, pure maple syrup, and milk until smooth. Drizzle this luscious maple icing over the warm muffins, letting it cascade over the crumb topping for that final touch that will have everyone swooning.

How to Serve Pumpkin Crumb Cake Muffins with Maple Icing Recipe

The image shows seven crumb-topped muffins placed on a long, white speckled plate on a white marbled surface. Each muffin has three layers: a base of rich orange-brown muffin, a thick crumbly light tan topping, and a drizzle of white icing unevenly spread over the crumbs. Two muffins are shown with bites taken out, revealing the dense, moist texture inside. The muffins sit inside white cupcake liners. Some muffin crumbs are scattered around the plate. To the side, a folded orange and cream cloth napkin adds a touch of warmth to the scene. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

If you want to add a little something extra flair, sprinkle a pinch of extra cinnamon or crushed pecans on top of the maple icing right before serving. A light dusting of powdered sugar also adds a pretty, snowy effect that’s perfect for cozy fall mornings.

Side Dishes

These muffins pair wonderfully with a hot cup of chai or coffee, or even a creamy latte. For a more filling breakfast, serve alongside scrambled eggs or a yogurt parfait dotted with fresh berries to balance the sweetness.

Creative Ways to Present

Turn these muffins into a charming gift by wrapping them in parchment paper tied with twine along with a jar of extra maple syrup. Or create a brunch spread by slicing muffins in half and layering them with cream cheese and a drizzle of honey for an elevated snack.

Make Ahead and Storage

Storing Leftovers

Leftover Pumpkin Crumb Cake Muffins with Maple Icing Recipe are best kept tightly covered at room temperature for one to two days. For longer enjoyment, refrigerate for up to a week, making sure to bring them to room temperature or warming them gently before serving.

Freezing

Freeze your muffins with or without the icing for up to three months. When ready to eat, thaw overnight in the refrigerator and warm briefly in the microwave for a freshly baked taste. Adding the maple icing after reheating keeps that glaze fresh and vibrant.

Reheating

Reheat muffins at low power in the microwave for about 15-20 seconds or pop them in a toaster oven for a few minutes to bring back the tender crumb and crisp the topping just a bit. Always add icing after reheating if frozen without it.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Absolutely! If using fresh pumpkin, roast and puree it first, then drain any excess liquid to ensure the batter isn’t too wet. The flavor might be even more vibrant!

Is it okay to substitute dairy milk with plant-based milk?

Yes, this Pumpkin Crumb Cake Muffins with Maple Icing Recipe is very flexible—you can use almond, soy, oat, or any other plant-based milk without compromising flavor or texture.

How should I store leftover maple icing?

Keep leftover icing in an airtight container in the refrigerator for up to one week. Give it a quick whisk before using again to restore its smooth consistency.

Can I make mini muffins using this recipe?

Definitely! Mini muffins are a fun twist—they bake faster (about 11-13 minutes at 350°F), so keep an eye on them to avoid overbaking.

What if I don’t have pumpkin pie spice on hand?

No worries! You can mix your own by combining ground cinnamon, ginger, nutmeg, cloves, and allspice. This DIY blend works beautifully in both the muffins and crumb topping.

Final Thoughts

There’s something truly magical about these Pumpkin Crumb Cake Muffins with Maple Icing Recipe that hits all the cozy notes of fall and beyond. Whether you’re sharing them with family, gifting friends, or savoring a quiet moment with a cup of tea, these muffins offer comfort and cheer with every bite. So go ahead, bake a batch, and let these sweet treats brighten your day!