As the leaves begin to turn and the air gets that crisp autumn feel, there’s nothing quite like the warm, inviting aroma of freshly baked muffins wafting through the kitchen. Today, I’m excited to share a delightful recipe for Pumpkin Crumble Cake Muffins with Maple Icing—a perfect treat for cozy mornings or afternoon snacks.

These muffins are not only soft and moist but also bursting with the flavors of pumpkin and warm spices, topped off with a sweet maple icing that takes them over the top. These Pumpkin Crumble Cake Muffins with Maple Icing will surely delight your taste buds.

Ingredients

Muffins:

• 1¾ cups all-purpose flour
• 1 tsp baking soda
• 2 tsp ground cinnamon
• 1 tsp pumpkin pie spice (store-bought or homemade)
• ½ tsp kosher salt
• ½ cup vegetable oil
• ½ cup granulated sugar
• ½ cup packed light brown sugar
• 1½ cups canned pumpkin puree
• 2 large eggs (room temperature)
• ¼ cup milk (room temperature)

Crumble Topping:

• ¾ cup all-purpose flour
• ¼ cup granulated sugar
• ¼ cup packed light brown sugar
• 1 tsp pumpkin pie spice (store-bought or homemade)
• 6 tbsp unsalted butter, melted

Maple Icing:

• 1½ cups confectioners’ sugar
• 2 tbsp pure maple syrup
• 2 tbsp milk

Instructions

1. Preheat Your Oven: Start by preheating your oven to 425°F (218°C). Line your muffin tin with cupcake liners—this recipe makes about 15 muffins, so you might need a second pan.
2. Make the Muffin Batter: In a large bowl, whisk together the flour, baking soda, cinnamon, pumpkin pie spice, and salt. In another bowl, mix the oil, granulated sugar, brown sugar, pumpkin puree, eggs, and milk until well combined. Pour the wet ingredients into the dry ingredients and gently fold until just combined—be careful not to overmix!
3. Fill the Muffin Liners: Spoon the batter into the lined muffin tins, filling them almost to the top. This step is crucial for achieving the perfect Pumpkin Crumble Cake Muffins with Maple Icing.
4. Prepare the Crumble Topping: In a separate bowl, whisk together the flour, granulated sugar, brown sugar, and pumpkin pie spice. Mix in the melted butter with a fork until crumbly. Sprinkle this topping evenly over each muffin and gently press it down into the batter.
5. Bake: Bake for 5 minutes at 425°F, then reduce the temperature to 350°F (177°C) without opening the oven door. Continue baking for an additional 16-17 minutes, or until a toothpick inserted into the center comes out clean. Allow them to cool in the pan for about 10 minutes before transferring them to a wire rack.
6. Make the Maple Icing: While your muffins are cooling, whisk together all icing ingredients until smooth. Drizzle this delicious icing over your warm muffins. The Maple Icing is the key to enhancing the flavors of the Pumpkin Crumble Cake Muffins.
7. Serve and Enjoy: These muffins are best enjoyed warm but can be stored at room temperature for up to two days or in the refrigerator for up to a week. For longer storage, freeze them for up to three months—just thaw overnight in the fridge before serving.

Notes

If you’re feeling adventurous and want to make your own pumpkin pie spice, simply combine equal parts of ground ginger, nutmeg, cloves, and allspice with cinnamon. This will elevate your muffins even more!

These Pumpkin Crumble Cake Muffins are not just a treat; they’re an experience—a cozy reminder of all things fall. Whether you’re enjoying them with your morning coffee or as an afternoon pick-me-up, these Pumpkin Crumble Cake Muffins with Maple Icing are sure to become a favorite in your home.

Happy baking! 🍂

To print the recipe instructions, click HERE

For more of my favorite muffin recipes, click HERE