Preheat oven to 350F.
In a small mixing bowl, combine the crumb topping ingredients (1/4 cup flour, 1/4 cup brown sugar, 1 tsp cinnamon, 3 tbsp unsalted butter, softened) until you have a crumbly mixture. Set aside.
In a large mixing bowl, cream together the cane sugar, browned butter, eggs, maple syrup, vanilla, and pumpkin until smooth. Mix in the flour, baking powder, cinnamon, and salt until a smooth batter forms. Lastly, whisk in the milk.
Transfer the batter to a lined muffin tray. Sprinkle the crumb topping evenly on top of each muffin. Transfer to the oven and bake for 23-27 minutes, or until it passes the toothpick test. Let them cool on a wire rack for 10 minutes.
In the meantime, whisk together the vanilla cream cheese icing (1/4 cup powdered sugar, 1/4 tsp vanilla, 1 tbsp cream cheese, 2 tbsp heavy cream, pinch of salt). Once the muffins have cooled, drizzle them with the icing and enjoy!
