If you’re craving a cozy autumn treat that hits all the right notes, you’ve got to try my Pumpkin Crumb Muffins with Maple Icing Recipe. These muffins bring tender pumpkin-spiced cake together with a buttery crumb topping and a drizzle of sweet, silky maple icing that feels like a warm hug in every bite. Trust me, once you make these, you’ll be baking them on repeat all fall long (and maybe beyond!).

🤎

Why This Recipe Works

Perfect Texture: The combination of pumpkin puree and oil keeps the muffins moist and tender without being dense.
Crumb Topping Magic: A buttery, cinnamon-spiced crumb topping adds the perfect balance of crunch and sweetness.
Maple Icing Finish: Drizzling pure maple syrup icing creates a gorgeous glaze that elevates these muffins beyond ordinary.
Simple, Reliable Ingredients: No crazy substitutions needed—just pantry staples that combine for maximum flavor.

Pumpkin Crumb Muffins with Maple Icing, pumpkin muffin recipes, autumn pumpkin muffins, maple icing bakery treats, cozy fall muffin ideas - 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

The ingredients here are straightforward but thoughtfully chosen to create that warm, classic pumpkin flavor with a touch of sweetness and spice. Plus, the crumb topping and maple icing bring texture and extra indulgence. I recommend using canned pumpkin puree for a smooth, consistent texture every time, and real maple syrup for the best icing flavor.

Pumpkin Crumb Muffins with Maple Icing, pumpkin muffin recipes, autumn pumpkin muffins, maple icing bakery treats, cozy fall muffin ideas - 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: Provides structure but keeps the crumb soft when measured correctly (spooned and leveled).
Baking soda: Helps the muffins rise nicely without being cakey-dense.
Ground cinnamon: Essential for that warm pumpkin-spice profile.
Pumpkin pie spice: A blend of spices that adds depth and autumnal character (see my note below if you want to make your own).
Salt: Balances sweetness and enhances all the spice flavors.
Canola or vegetable oil: Keeps muffins moist and tender without affecting flavor.
Granulated and brown sugar: The combo creates complex sweetness and helps make a moist crumb.
Pumpkin puree: The star of the show, providing moisture and that unmistakable pumpkin flavor.
Eggs (room temperature): Aid in structure and moisture – room temp blends better.
Milk (room temperature): You can use any milk you like; it adds just the right amount of moisture for a tender batter.
Unsalted butter (for crumb topping): Melted butter binds the crumb topping and adds richness with each bite.
Confectioners’ sugar, maple syrup, and milk (for icing): These simple ingredients turn into a luscious maple glaze that’s hard to resist.

📝

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

No recipe is one-size-fits-all, right? I love how forgiving and adaptable this Pumpkin Crumb Muffins with Maple Icing Recipe is. Feel free to play around with spices or swap in your favorite milk alternative. Here’s how I like to make it my own—and trust me, these tweaks keep me coming back for more!

Spice it up: Sometimes I add a pinch of ground ginger or nutmeg beyond the pumpkin pie spice for extra warmth.
Make it dairy-free: Use coconut oil instead of butter for the crumb topping and almond or oat milk for a fully dairy-free version.
Mini muffins: Perfect for brunch spread or kids’ snacks—just reduce baking time to 11-13 minutes at 350°F.
Less sweet: I sometimes cut back on granulated sugar by a tablespoon or two when serving with icing to balance sweetness.

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

Step 1: Get your pans ready and preheat the oven

I start by preheating my oven to 425°F (218°C) because the initial high heat helps the muffins rise quickly, giving them a beautiful domed top. Meanwhile, I spray my muffin pans with nonstick spray or line them with cupcake liners. This recipe makes 15 muffins, so keep a second pan handy, or bake in batches to avoid overcrowding.

Step 2: Mix dry and wet ingredients separately

I whisk together the flour, baking soda, cinnamon, pumpkin pie spice, and salt in a large bowl until it’s evenly combined—that way, every muffin has just the right spices. In another bowl, I mix the oil, granulated sugar, brown sugar, pumpkin puree, eggs, and milk until smooth. Remember, eggs and milk at room temperature blend better and give a smoother batter usually.

Step 3: Combine wet and dry ingredients gently

Next, I pour the wet ingredients into the dry and fold them together gently. Be careful not to over-mix; a few lumps are fine. Over-mixing can make the muffins tough, and nobody wants that.

Step 4: Fill the muffin cups and make the crumb topping

I spoon the batter into each muffin cup, filling them almost to the top. For the crumb topping, I mix flour, sugars, and pumpkin pie spice, then stir in melted butter with a fork until crumbly. It’s important not to overwork this part—crumbs should be loose and buttery. I sprinkle the crumbs evenly over each muffin and press them gently so they stick to the batter.

Step 5: Bake with a two-temperature method

Bake at 425°F for 5 minutes for that quick oven spring, then reduce the temperature to 350°F and continue baking for another 16-17 minutes. The crumb topping will get beautifully golden brown, and a toothpick inserted comes out clean. This two-step baking is a little trick I’ve learned that yields tender, fluffy muffins with a crispy topping.

Step 6: Whip up the maple icing and enjoy warm

While the muffins cool slightly in the pan, whisk together the confectioners’ sugar, maple syrup, and milk until smooth. I drizzle this luscious maple icing right over the warm muffins for a glossy finish that melts into every crumb. Serve immediately (or soon after) for your best eating experience.

💡

Pro Tips for Making Pumpkin Crumb Muffins with Maple Icing Recipe

Measure Flour Correctly: Spoon and level your flour to avoid dense muffins—I learned this the hard way!
Don’t Overmix Batter: Fold gently until just combined to keep your muffins tender and light.
Press Crumb Topping Lightly: Press crumbs into the batter so they stick during baking, but don’t compact too much or they’ll get too dense.
Use Real Maple Syrup: It makes all the difference in the icing’s flavor and lends a natural sweetness that’s just perfect.

How to Serve Pumpkin Crumb Muffins with Maple Icing Recipe

Garnishes

I like to sprinkle a little extra cinnamon or a few toasted pecans on top of the maple icing for a beautiful touch and some added texture. You could also add a light dusting of powdered sugar for a more elegant look when serving guests.

Side Dishes

These muffins pair wonderfully with a warm cup of spiced chai or a creamy latte. For brunch, I often serve them alongside scrambled eggs or a simple mixed green salad for balance.

Creative Ways to Present

For a fall party, I’ve arranged these muffins on a rustic wooden platter lined with autumn leaves, surrounded by small pumpkins and cinnamon sticks—it makes such a cozy, inviting display. You can also place each muffin in a mini cupcake wrapper and tie a little twine bow for gifting.

Make Ahead and Storage

Storing Leftovers

After cooling completely, I store leftover muffins in an airtight container at room temperature for 1-2 days. This keeps them soft and fresh. If I’m not planning to eat them quickly, I pop them in the fridge where they last up to a week without drying out.

Freezing

I’ve frozen these muffins (both with and without the maple icing) wrapped tightly in plastic and stored in freezer bags for up to 3 months. When I’m ready, I thaw them overnight in the fridge and warm them gently before serving. Freezing is a great way to have autumn flavors on hand year-round.

Reheating

To bring frozen or leftover muffins back to life, I warm them in the microwave for 15-20 seconds or pop them in a 350°F oven for 5-7 minutes. This helps the crumb topping regain its crispness and softens the crumb inside—just like fresh-baked.

FAQs

Can I use fresh pumpkin instead of canned for this Pumpkin Crumb Muffins with Maple Icing Recipe?

Yes, you can! Just make sure to cook and puree the fresh pumpkin until smooth and fully cooked before measuring it out. The texture of fresh pumpkin can be a bit different, so it may slightly affect moisture, but the flavor will be just as delicious.
What if I don’t have pumpkin pie spice?

No worries! You can mix your own blend using 1/4 teaspoon each of ground ginger, nutmeg, cloves, and allspice, then add 2 teaspoons of cinnamon as the recipe calls for. This way, you get the same flavorful warmth without the pre-made mix.
Can I make this recipe vegan or gluten-free?

Absolutely! To make it vegan, substitute eggs with flax eggs and use dairy-free milk and butter alternatives. For gluten-free, replace the all-purpose flour with a 1:1 gluten-free baking flour blend, but keep an eye on bake time as gluten-free batters can sometimes bake faster or slower.
Is the maple icing necessary?

Not at all! The muffins are fantastic on their own with the crumb topping, but the maple icing adds a lovely sweetness and beautiful finish. You can skip it or spread softened cream cheese frosting if you prefer.
How do I prevent the crumb topping from falling off?

Press the crumb topping lightly into the muffin batter before baking—it helps it adhere during the baking process. Also, avoid over-stirring the crumb mixture so it stays crumbly and not too wet.

Final Thoughts

This Pumpkin Crumb Muffins with Maple Icing Recipe is one of those cozy kitchen staples I always find myself returning to when I want a little festive boost or a comforting snack. It’s easy enough for a weekday bake but special enough to impress friends over weekend coffee. Give it a try—I promise these muffins will make your kitchen smell like autumn, and your taste buds very happy.