1
Place butter in a small sauce pan on medium high heat, stir continuously until you have a golden foamy butter. Remove from heat and set aside to cool.
2
In a large bowl combine the cooled brown butter, brown sugar, Greek yogurt, eggs and pumpkin puree. Give it a good mix until everything is well combined.
3
To your wet batter add the flour, pumpkin pie spice, cinnamon, salt, baking powder and baking soda and fold until everything is combined then set aside while you work on the streusel.
4
In a small bowl add the flour, brown sugar, cinnamon and butter. Mix until you have coarse crumbs and set aside.
5
Line an 8 x 8 baking pan with parchment paper, place half of your batter onto the pan and add a thick layer of streusel. Add the remaining half of your batter over the streusel and top off with another thick layer of streusel.
6
Bake at 375F for 45-60 minutes, you’ll know it’s ready when you stick a toothpick in the center of the pan and it comes out dry.
7
While the coffee cake bakes start working on the maple glaze, in a small bowl combine the confectioners sugar, maple syrup and heavy cream. Mix until smooth and set aside.
8
Once the coffee cake has baked and cooled, drizzle the maple glaze and enjoy!