Preheat the oven to 350 F. Line a 9" spring from pan with parchemnt paper on the bottom. Lightly grease pan if not non stick. Set aside. Add lemon juice to the milk or nut milk. Stir and sit for about 5-10 minutes to curdle (or just use 1 :1 buttermilk).
Make the filling by combining all ingredients in a small mixing bowl until well combined. Set aside.
Whisk together the all purpose flour, pumpkin spice, baking soda, baking powder and salt. Set aside.
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. Pull the spiced crumble from the fridge. Set aside.
Add dry ingredients to the wet, alternating with the curdled milk or nut milk (or buttermilk) in this order: dry, milk, dry, milk, dry. Stir each addtion until just incorporated. Some flour streaks or milk is fine.
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. Press gently into the batter.
Bake at 350 F for about 45-55 minutes. Look for a golden brown top, with edges of the cake pulled slightly away from the edges of the pan. A cake tester or toothpick inserted into the center of the cake should be mostly clean with a few moist crumbs.
Remove the cake from the oven. Rest in the pan on a cooling rack for 15-20 minutes. Gently release the side of the springform pan. Remove and allow cake to cool to room temperature on the cooling rack. Top with maple glaze.