Pumpkin Crumb Cake Muffins: 17 Irresistible Fall Treats

These cozy, moist Pumpkin Spice Crumble Muffins with a spiced crumble topping are perfect for fall mornings.

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Preheat the oven to 425°F (218°C). Prepare a 12-count muffin pan with nonstick spray or liners. This recipe yields 17 muffins, so prepare a second muffin pan if needed. Set aside.
In a large bowl, whisk together the flour, baking soda, cinnamon, pumpkin pie spice, and salt. Set aside.
In a separate bowl, whisk together the oil, granulated sugar, brown sugar, pumpkin puree, eggs, and milk until smooth.
Add the wet ingredients into the dry mixture and gently fold everything together until just combined, being careful not to overmix.
Spoon the batter into the muffin liners, filling each about 3/4 full.
For the crumb topping, whisk together the flour, granulated sugar, brown sugar, and pumpkin pie spice. Add the melted butter and use a fork to mix until crumbly.
Sprinkle the crumbs evenly over the muffin batter and gently press them down into the batter.
Bake for 5 minutes at 425°F (218°C), then reduce the temperature to 350°F (177°C) without removing the muffins from the oven. Continue baking for another 16-17 minutes or until a toothpick comes out clean.
Let the muffins cool in the pan for 10 minutes while you prepare the icing.
For the maple icing, whisk together the powdered sugar, maple syrup, and milk until smooth. Drizzle over the cooled muffins.
Serve warm and enjoy! Store leftovers at room temperature for 1-2 days, or refrigerate for up to a week.