Soft and moist pumpkin crumb cake muffins topped with buttery streusel and optional maple icing. Perfect fall bakery-style treat.

1 and 3/4 cups all-purpose flour

1 teaspoon baking soda

2 teaspoons ground cinnamon

1 teaspoon pumpkin pie spice

1/2 teaspoon salt

1/2 cup vegetable oil

1/2 cup granulated sugar

1/2 cup brown sugar

1 and 1/2 cups pumpkin puree

2 large eggs

1/4 cup milk

3/4 cup flour (crumb topping)

1/4 cup granulated sugar (crumb topping)

1/4 cup brown sugar (crumb topping)

1 teaspoon pumpkin pie spice (crumb topping)

6 Tablespoons melted butter

1 and 1/2 cups confectioners sugar

2 Tablespoons maple syrup

2 Tablespoons milk

Cook Mode Prevent your screen from going dark

1. Preheat oven to 425°F and line muffin pan.

2. Whisk dry ingredients together.

3. Mix wet ingredients until smooth.

4. Combine wet and dry ingredients.

5. Prepare crumb topping and sprinkle over batter.

6. Bake 5 minutes at 425°F then reduce to 350°F and bake 16–18 minutes.

7. Cool and drizzle maple icing if desired.

Do not overmix batter.

Fill liners high for bakery-style tops.

Freeze without icing for up to 2 months.