Pumpkin Coffee Cake with Cinnamon Pecan Streusel (vegan)

0 Preheat oven to 350 degrees F. Grease an 8x8 square pan. 
1 First, make the crumb topping. In a small bowl, add all the ingredients except the oil and stir until combined. Then add the coconut oil and use a fork to cut it in. Use your hands at the end to squeeze some of the crumbs together so you get some chunks. Set aside. 
2 In a large bowl, add the flour, baking powder, baking soda, salt, and pumpkin pie spice. Whisk to combine.
3 In a medium bowl add the sugars, pumpkin, oil, vanilla, apple cider vinegar, almond milk, and yogurt. Whisk until well combined and smooth. Add wet to dry and mix with a spatula until just combined. Don’t overmix!
5 Pour batter into the pan and sprinkle the crumb topping evenly over the top. Bake for 40-45 minutes or until a toothpick comes out clean. Mine took 45 minutes. 
4 Make the glaze by combining the powdered sugar and milk together. Mix until smooth. You can add more milk if you want it thinner or more powdered sugar if you want it thicker. Drizzle on top of the cake. Slice and enjoy! Store in an airtight container on the counter for up to 3 days.