Vegan Pumpkin Coffee Cake with Pecan Streusel

0 Start by preheating your oven to 350 degrees F and lining an 8x8" baking pan with parchment paper or greasing it well with butter, oil, or cooking spray.
1 Prepare the flax eggs by whisking together the flaxseed meal and water in a small bowl. Prepare the vegan buttermilk by combining non-dairy milk and apple cider vinegar in a measuring cup. Let both rest for at least 5 minutes.
2 While the replacement eggs and buttermilk are resting, prepare the streusel by mixing together the flour, brown sugar, chopped pecans, pumpkin spice and melted vegan butter using your hands, a fork or pastry cutter. Set aside. 
3 For the cinnamon sugar layer, in a small bowl whisk together the cinnamon and dark brown sugar. Set aside. 
4 In a medium bowl whisk together the flour, baking powder, baking soda, salt, and spices.
5 In a large bowl, whisk together the light brown sugar, granulated sugar, flax eggs, pumpkin purée, melted coconut oil, and vegan buttermilk.
6 Pour the dry ingredients into the wet ingredients and fold to mix until just combined/you don't see any streaks of flour. 
7 Pour half of the pumpkin cake batter into the prepared baking dish and top with the cinnamon sugar. Gently pour and spread the remaining batter over top. Spread the pecan streusel over top. 
8 Bake for 40 minutes, or until a toothpick comes out clean. If you notice the streusel getting very dark, feel free to tent the coffee cake with aluminum foil.
9 Remove from the oven and allow to cool for at least 15 minutes.
10 OPTIONAL: While the coffee cake is cooling, make the maple vanilla glaze by whisking together confectioners' sugar, maple syrup, non-dairy milk, and vanilla.
11 Drizzle the maple vanilla glaze over the cake then slice into 9 pieces and serve immediately. Enjoy alone, with coffee or tea, or ice cream!