Using another bowl, whisk the eggs, pumpkin, oil and water.
Stir into dry ingredients just until moistened.
Pour into two greased loaf pans, or approximately 24 muffin cups. Using a pan that formed mini-loaves, I got about 18 loaves.
Bake time will vary depending on pan size/type. For loaf pans, bake for approximately 45 minutes. I baked my mini-loaves for about 25 minutes. Be careful not to overbake. You want these to be moist.
Cool for 10 minutes before removing from pans to wire racks to cool completely.
To Make the Maple Brown Butter Frosting:
In a small saucepan, heat ½ cup butter over medium-low heat until melted. Continue cooking, watching butter carefully, until it sizzles and begins to turn amber in color, about 4-5 minutes. Watch it carefully, because it can burn very quickly. When butter looks caramel-colored and has a nutty smell, it's done. Remove butter from heat and cool completely. Then, stir in 1 to 1½ cup powdered sugar (start with 1 cup and add more as needed), and 2 Tbsp maple syrup until it becomes a consistency for spreading. Add milk or water a few drops at a time if frosting is too thick.Wait until loaves are completely cool before frosting.
To Make the Crumb Topping:
Mix together using a pastry cutter: 1/2 cup butter, cold and cubed, 1/2 cup brown sugar, 3/4 cup all purpose flour, 1 tsp ground cinnamon. Sprinkle evenly over loaves before baking.
For the Pecan Topping:
Pecans go well with pumpkin bread, but walnuts, pistachios, hazlenuts or even pumpkin seeds would make a great crunchy topping for this bread. Simply chop and sprinkle on top of each loaf before placing in the oven.
*The ingredients amounts listed for each topping will make enough to top two pumpkin loaves each. If you choose to use all 3 toppings as I did, you will want to reduce the amount appropriately.