To make the Cinnamon Swirl

1. In a small bowl, combine the sugar, cinnamon, melted butter, and chopped pecans.

To make the Crumb Topping:

1. In a separate bowl, mix together the sugar, gluten-free flour, and cinnamon. Cut the cold butter into the mixture using a pastry cutter or two knives until a crumble forms.

To make the Pumpkin Coffee Cake:

1. Preheat the oven to 350 degrees. Spray a round or square 9″ cake pan, set aside.
2. In a mixing bowl, whisk together the flour blend, baking powder, baking soda, pumpkin pie spice, and sea salt; set aside.
3. In another mixing bowl, combine the pumpkin puree, sugar, milk, eggs, and vanilla.
4. Add the dry ingredients to the wet ingredients and stir together.
5. Pour half the coffee cake batter into the prepared cake pan. Using a spatula, evenly spread it out.
6. Next, spoon the cinnamon swirl onto the coffee cake batter and carefully spread it out evenly over the entire batter surface.
7. Pour the rest of the coffee cake batter over the cinnamon swirl and use the spatula to carefully smooth it out to cover the cinnamon swirl.
8. Sprinkle the crumb topping evenly over the top of the coffee cake batter.
9. Bake until a toothpick inserted into the middle comes out clean, 40-45 minutes. Remove pan from the oven, let the cake cool slightly before cutting into 8 slices.

To make the Maple-Vanilla Drizzle:

1. Add all ingredients to a small bowl and stir together. If too thin, add more powdered sugar (1 tablespoon at a time) or if too thick, add more milk (1 teaspoon at a time). Drizzle over cooled coffee cake right before serving.