Name: Pumpkin Crumb 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· 4.5 from 63 reviews

If you’re craving a cozy fall treat that’s bursting with flavor, you’re in for a real delight with my Pumpkin Crumb Muffins with Maple Icing Recipe. These muffins perfectly balance moist pumpkin goodness, warm spices, a buttery crumb topping, and a drizzle of sweet maple icing that takes them to another level. Trust me, once you bake a batch, they’ll quickly become your go-to for breakfast, snack time, or even dessert. I can’t wait to share this recipe with you—I’ve made plenty of muffins in my day, and these are truly fan-freaking-tastic!

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Why This Recipe Works

Perfectly Balanced Flavors: The blend of pumpkin puree and warm spices creates that quintessential autumnal taste that’s both comforting and vibrant.
Moist Yet Tender Texture: The combination of oil and pumpkin keeps the muffins delightfully moist without being dense or greasy.
Crisp Crumb Topping: The buttery, spiced crumb adds a satisfying crunch, making every bite a little more special.
Maple Icing Finish: A subtle maple sweetness drizzled on top elevates the muffins with a glossy, irresistible glaze.

Pumpkin Crumb Muffins with Maple Icing, Pumpkin Muffins, Fall Muffin Recipes, Moist Pumpkin Muffins, Easy Pumpkin Muffin Recipe - The image shows a white plate with six small muffins arranged in a loose circle on a white marbled surface. Each muffin has a crumbly, light brown streusel topping that covers the whole top and looks crunchy. A thin layer of white icing is drizzled unevenly over the muffins, creating shiny lines that drip slightly onto the plate. A few crumbs are scattered around the plate and on the marbled surface. The muffins look moist and textured with a mix of crumbly and smooth parts. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Pumpkin Crumb Muffins with Maple Icing Recipe really shines because the ingredients complement each other beautifully. Each component—from the pumpkin to the spices to the crumb topping—has a purpose, whether it’s adding moisture, warmth, sweetness, or texture. When shopping, I like to recommend grabbing quality pumpkin puree and pure maple syrup for that authentic flavor boost.

Pumpkin Crumb Muffins with Maple Icing, Pumpkin Muffins, Fall Muffin Recipes, Moist Pumpkin Muffins, Easy Pumpkin Muffin Recipe - Flat lay of a small mound of all-purpose flour, a small heap of golden brown granulated sugar, a small heap of packed dark brown sugar, two whole large brown eggs with clean shells, a small white ceramic bowl of smooth orange pumpkin puree, a small white ceramic bowl of clear light yellow vegetable oil, a small white ceramic bowl of creamy white milk, a small white ceramic bowl containing a blend of ground cinnamon and pumpkin pie spice powders, and a half cup of unsalted butter melted in a small white ceramic bowl, all arranged with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

All-purpose flour: The base of the muffins providing structure, but I always spoon and level it for accuracy to avoid dense results.
Baking soda: Helps the muffins rise nicely and become light and fluffy.
Ground cinnamon: One of the essential spices that bring warmth and depth to this fall treat.
Pumpkin pie spice: This mix is magical! It combines spices like nutmeg and cloves that give the muffins their signature autumn flavor.
Salt: Balances sweetness and enhances the overall flavor.
Canola or vegetable oil: Keeps the muffins moist without overpowering the pumpkin flavor.
Granulated sugar: Sweetens the batter, contributing to a tender crumb.
Light or dark brown sugar: Adds rich, caramel notes and extra moisture.
Canned pumpkin puree: The star of the show! I always ensure it’s pure pumpkin, not pumpkin pie filling.
Eggs: Provide lift and cohesion, binding the ingredients well.
Milk: Any milk works here – whole, skim, or plant-based – to thin the batter slightly for a perfect texture.
Butter (for crumb topping): Melted butter creates that luxurious, crumbly topping we all crave.
Confectioners’ sugar, pure maple syrup (for icing): These ingredients form a smooth, sweet glaze that complements the spiced muffins perfectly.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of the things I love most about this Pumpkin Crumb Muffins with Maple Icing Recipe is how easy it is to make it your own. Whether you want to dial up the spice, swap ingredients for dietary needs, or even get playful with toppings, this recipe can handle it all.

Variation: I’ve played around with adding chopped toasted pecans or walnuts to the crumb topping—adds an extra crunch and nutty flavor that’s fantastic.
Dairy-Free Option: Substituting oil for butter and plant-based milk works great if you need to avoid dairy.
Sweetness Level: If you prefer your muffins less sweet, try reducing the granulated sugar by a couple of tablespoons; they’ll still taste great!
Mini Muffins: I sometimes make mini muffins for parties, just remember to adjust the baking time to about 11-13 minutes at 350°F (177°C).

Step-by-Step: How I Make Pumpkin Crumb Muffins with Maple Icing Recipe

Step 1: Prep Your Oven and Pans

First, preheat your oven to 425°F (218°C). I always spray my 12-count muffin pans really well with nonstick spray or line them with pretty cupcake liners to keep muffins from sticking. Since this recipe makes 15 muffins, get a second pan ready the same way. This little bit of prep saves any “stuck muffin” heartbreak later, trust me!

Step 2: Mix Your Dry Ingredients

In a large bowl, whisk together your flour, baking soda, cinnamon, pumpkin pie spice, and salt. Getting the dry ingredients evenly mixed helps make sure each muffin bites are perfectly spiced and have no clumps of baking soda. It’s a quick step that really pays off.

Step 3: Whisk the Wet Ingredients

In a separate medium bowl, whisk your oil, granulated sugar, brown sugar, pumpkin puree, eggs, and milk until combined smoothly. I find using room temperature eggs and milk makes mixing easier and prevents lumps. Pour the wet ingredients into the dry and gently fold them together—don’t overmix! Stop as soon as you don’t see any more flour patches. This keeps muffins light, not tough.

Step 4: Fill Muffin Pans and Make Crumb Topping

Spoon your batter into muffin liners, filling nearly to the top but leaving a small gap for the crumb topping. To make the crumb, whisk the flour and sugars with pumpkin pie spice, then use a fork to mix in the melted butter until crumbly bits form. The crumb is irresistible and so easy to do—just don’t overmix or it’ll lose that crumbly texture. Evenly scatter these crumbs onto the batter, gently pressing them in so they stick.

Step 5: Baking Time, Two Temps for Perfect Texture

Bake the muffins at 425°F (218°C) for 5 minutes to give them a nice burst of heat, which helps them rise tall. Then reduce the oven temp to 350°F (177°C) and bake for another 16-17 minutes, or until a toothpick comes out clean. Altogether, you’re looking at about 21-22 minutes in the oven. Cooling in the pan for 10 minutes before icing helps them set without falling apart.

Step 6: Whip Up the Maple Icing and Drizzle Away

While the muffins are cooling, whisk confectioners’ sugar, pure maple syrup, and milk together until silky smooth. Drizzle generously over warm muffins for that signature sweet glaze that’s genuinely the cherry on top. Serve them warm for best experience—you’ll see why the maple icing is such a fan favorite in my kitchen!

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Pro Tips for Making Pumpkin Crumb Muffins with Maple Icing Recipe

Use Room Temperature Ingredients: This helps the batter come together smoothly and ensures even baking.
Resist Overmixing: Folding gently keeps muffins tender instead of tough and dense.
Press Crumbs Gently: Press your crumb topping down just enough so it sticks but still stays crumbly on top.
Watch Your Oven Temperature: Starting hot then reducing temp ensures a good rise and moist interior without over-browning.

How to Serve Pumpkin Crumb Muffins with Maple Icing Recipe

Garnishes

I love to top these muffins with just a little extra drizzle of pure maple syrup if I’m serving them for brunch. Sometimes, I add a sprinkle of chopped toasted pecans or a dusting of cinnamon for a rustic look and extra flavor. Simple whipped cream on the side makes a dreamy addition, especially on chillier mornings.

Side Dishes

This recipe pairs beautifully with hot coffee or a chai latte. If you want to make it brunch-worthy, pair your muffins with scrambled eggs or a fresh fruit salad for a well-rounded, satisfying meal.

Creative Ways to Present

For special occasions, I’ve arranged these muffins on a tiered cake stand with small bowls of extra maple icing, chopped nuts, and cinnamon sticks for a cozy, inviting touch. Adding cute paper liners or tying a little ribbon around each muffin creates a delightful gift idea too!

Make Ahead and Storage

Storing Leftovers

I usually store leftover muffins in an airtight container at room temperature for up to two days. After that, I pop them in the fridge if I want them to last longer (up to a week). Just be sure to bring them to room temp or give them a quick zap in the microwave before enjoying.

Freezing

These muffins freeze like a dream! I freeze them with or without the maple icing (though I prefer icing them fresh), wrapped individually in plastic wrap and stored in a zip-top bag for up to 3 months. Thaw overnight in the fridge, then warm gently before serving.

Reheating

Reheating is quick and easy—just microwave for 15-20 seconds or warm in a low oven until heated through. The crumb topping stays lovely and crisp, and if you drizzle a little extra maple icing or syrup on top after warming, it’s like fresh-baked magic again.

FAQs

Can I use homemade pumpkin puree for this recipe?

Absolutely! Homemade pumpkin puree works wonderfully in this Pumpkin Crumb Muffins with Maple Icing Recipe. Just make sure it is well-drained to avoid overly wet batter, which can affect the muffin texture.
What if I don’t have pumpkin pie spice on hand?

No worries. You can easily mix your own by combining ground cinnamon, nutmeg, cloves, and allspice—about ¼ teaspoon each. This will replicate the warm spice mix beautifully for the muffins and crumb topping.
Can I make these muffins gluten-free?

Yes, with a good gluten-free all-purpose flour blend designed for baking. I recommend using a blend that includes xanthan gum for structure to maintain the muffin’s tender crumb.
Is the maple icing necessary?

Not at all! The muffins taste fantastic without it, thanks to the lovely spiced crumb topping. However, the maple icing adds a beautiful glossy finish and a boost of sweetness that makes the experience special.
How should I store any leftover maple icing?

Store leftover maple icing in an airtight container in the fridge for up to a week. Give it a quick stir or warm briefly to make it drizzle-ready before using again.

Final Thoughts

This Pumpkin Crumb Muffins with Maple Icing Recipe is truly a heartwarming treat that I love baking whenever pumpkin season rolls around. It’s simple enough for a weekday breakfast but special enough to share with friends at a cozy gathering. I promise you’ll love the moist texture, the cozy spice blend, and that indulgent maple icing drizzle. Give this recipe a try—you might just find yourself making it all season long!