Make the spice crumble by combining the brown sugar, flour and pumpkin spice in a small mixing bowl. Mix in oil or melted butter until well combined and like the texture of wet sand. Set in the fridge to chill.
In a larger mixing bowl, whisk together the oil and sugar until smooth and well combined with no brown sugar lumps. Add the maple syrup, pumpkin puree, vanilla and maple extracts. Whisk until smooth and fully combined.
Add dry ingredients to the wet, alternating with the butter milk or nut milk. Pour 1/2 better into the prepared pan. Swirl in the cinnamon filling. Add the remaining 1/2 of the batter to the top of the filling. Top with the final layer with the spiced crumble topping.
Make the glaze by sifting the powdered sugar into a mixing bowl. Stir maple syrup into the powdered sugar. Add more or less to reach desired consistency. Pour over a mostly cooled coffee cake, slice and enjoy!