• Preheat the oven to 350°F. Grease an 8x8 inch square pan with oil or nonstick spray. Line the bottom and 2 sides of the pan with parchment paper. Set aside.

Make the Streusel

• In a small bowl, mix the brown sugar, butter, cinnamon, and flour. Use a fork until crumbly. Set aside.
  1/2 cup brown sugar, 1/4 cup flour, 1/2 tsp cinnamon, 3 tbsp butter

Make the Pumpkin Cake

• In a large bowl, sift together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  2 cups flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt, 1/4 tsp nutmeg, 1 tsp cinnamon
• In a separate large bowl, whisk together the pumpkin purée, brown sugar, oil, sugar, and eggs. It'll be smooth.
  3/4 cups brown sugar, 1/2 cup oil, 1 cup pumpkin puree, 1/2 cup sour cream, 2 eggs
• Combine the dry ingredients with the wet and fold to create a smooth batter. Do not overmix!
• Spoon half of the batter into the prepared pan and spread to cover the entire bottom of the pan. Sprinkle half of the streusel on top. Place the remaining batter on top and spread evenly. Finish off with the rest of the streusel.
• Bake at 350°F for 35 minutes. Once a toothpick inserted comes out clean with a few crumbs, it is ready.
• Slightly open your oven door and allow the hot air to escape for 10 minutes. Then remove from oven and let the cake sit in the hot pan for 10 more minutes. Then, grab the parchment paper to take it out of the pan and cool on a cooling rack.

Maple Glaze

• Combine the sugar, maple syrup, and milk until an icing forms. Drizzle over the warm cake. Allow to set. Cut into squares and serve!
  1/4 cup powdered sugar, 1 tbsp maple syrup, 2 tsp milk
• Maple Pumpkin Spice Coffee Cake may be kept at room temperature in an airtight container for up to 4 days, or in the refrigerator for one week.