These pumpkin muffins have a spiced crumb topping and a maple icing drizzle. The batch makes 15 muffins, with a brief hot start in the oven before the temperature is reduced.
Bake at 425 F for 5 minutes, then reduce to 350 F for another 16-17 minutes without removing the muffins.
Pumpkin Crumb Cake Muffins with Maple Icing
- Total Time: 37 minutes
- Yield: 15 muffins 1x
- Diet: Vegetarian
Description
These pumpkin muffins have a spiced crumb topping and a maple icing drizzle.
Ingredients
- 1 3/4 cups (219g) all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon 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 1/2 cups (340g) canned pumpkin puree
- 2 large eggs, at room temperature
- 1/4 cup (60ml) milk
- 3/4 cup (94g) all-purpose flour (for crumb topping)
- 1/4 cup (50g) granulated sugar (for crumb topping)
- 1/4 cup (50g) packed light or dark brown sugar (for crumb topping)
- 1 teaspoon pumpkin pie spice (for crumb topping)
- 6 tablespoons (85g) unsalted butter, melted (for crumb topping)
- 1 1/2 cups (180g) confectioners’ sugar (for icing)
- 2 tablespoons (30ml) pure maple syrup (for icing)
- 2 tablespoons (30ml) milk (for icing)
Instructions
- Preheat oven to 425°F (218°C). Line a 12-count muffin pan and prepare a second pan for the remaining batter (makes 15 muffins).
- In a large bowl, whisk together 1 3/4 cups flour, baking soda, cinnamon, pumpkin pie spice, and salt.
- In another bowl, whisk oil, granulated sugar, brown sugar, pumpkin puree, eggs, and milk until combined.
- Pour wet ingredients into the dry ingredients and gently mix until no dry spots remain.
- Fill muffin liners almost to the top with batter.
- In a separate bowl, make the crumb topping: mix 3/4 cup flour, both sugars, and pumpkin pie spice.
- Stir in melted butter with a fork to form crumbs.
- Spoon crumb mixture on top of each muffin, gently pressing it down so it sticks.
- Bake for 5 minutes at 425°F, then reduce temperature to 350°F (177°C) and bake for another 16–17 minutes or until a toothpick inserted comes out clean.
- Let muffins cool for 10 minutes in the pan.
- Whisk together confectioners’ sugar, maple syrup, and milk for icing.
- Drizzle over slightly cooled muffins and serve.
Notes
Let the muffins cool before storing in a covered container. For freezing, leave the icing off and add it after thawing; the crumb topping will soften during storage.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 280
- Sugar: 22g
- Sodium: 160mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: pumpkin crumb cake muffins with maple icing
Why This Recipe Works
- Pumpkin puree gives the batter moisture.
- Crumb topping adds texture to each muffin.
- Maple icing adds a finishing drizzle after cooling.
Preparation Notes
Prepare enough muffin wells for all 15 muffins rather than overfilling a 12-cup pan. Use the temperature change in the card and allow at least 10 minutes of cooling before adding the icing.
Variations and Serving Ideas
Serve with coffee for a fall brunch. The crumb topping and maple icing are separate parts of the recipe; measure their ingredients independently from the batter.
You may also enjoy Chocolate Pumpkin Bread with Chocolate Chips.
Storage and Reheating
Let the muffins cool before storing in a covered container. For freezing, leave the icing off and add it after thawing; the crumb topping will soften during storage.
Frequently Asked Questions
How many muffins does this make?
The recipe makes 15 muffins, so prepare a second pan or bake the remaining batter separately.
Do I change the oven temperature?
Yes. Start at 425 F for 5 minutes, then reduce to 350 F for 16-17 more minutes.
Can I ice them straight from the oven?
Let them cool for at least 10 minutes first so the icing does not immediately melt away.
Does the total time include cooling?
The 37-minute estimate covers preparation and baking; allow additional cooling time before icing.
More Recipes to Try
Recipe references
Ingredient quantities and the core method are recorded in the recipe card above.
FoodSafety.gov cooking temperatures and
cold food storage guidance.
Written by Isabella Baute
Isabella Baute is a food writer and home cook dedicated to making cooking accessible and enjoyable. She focuses on easy-to-follow recipes with everyday ingredients, covering everything from quick weeknight dinners to special occasion desserts.
