1-Preheat the oven to 425°F and prepare muffin pans with nonstick spray or liners, enough for 15 muffins.

2-In a large bowl, whisk together 1 and 3/4 cups all-purpose flour, 1 teaspoon baking soda, 2 teaspoons ground cinnamon, 1 teaspoon pumpkin pie spice, and 1/2 teaspoon salt.

3-In another bowl, whisk together 1/2 cup canola or vegetable oil, 1/2 cup granulated sugar, 1/2 cup packed light or dark brown sugar, 1 and 1/2 cups canned pumpkin puree, 2 large eggs at room temperature, and 1/4 cup milk at room temperature.

4-Gently combine the wet and dry mixtures until no flour pockets remain, being careful not to overmix.

5-Spoon the batter into muffin liners, filling them almost full.

6-For the crumb topping, mix 3/4 cup all-purpose flour, 1/4 cup granulated sugar, 1/4 cup packed light or dark brown sugar, and 1 teaspoon pumpkin pie spice; then add 6 tablespoons melted unsalted butter and lightly mix to form crumbs.

7-Spoon the crumb topping evenly over the batter, pressing down slightly.

8-Bake at 425°F for 5 minutes, then reduce the temperature to 350°F and bake for an additional 16-17 minutes, or until a toothpick inserted in the center comes out clean.

9-Cool the muffins in the pan for 10 minutes.

10-For the maple icing, whisk together 1 and 1/2 cups confectioners’ sugar, 2 tablespoons pure maple syrup, and 2 tablespoons milk until smooth, then drizzle over the warm muffins.