Preheat the oven to 350 degrees F. Grease an 8 x 8 inch metal baking dish with butter or cooking spray and line with parchment paper. Set aside.

In a small bowl, add the flour, brown sugar, pumpkin spice and salt. Whisk until combined. With a pastry cutter, cut the cold butter into the flour mixture until the butter turns into pea-sized pieces.

Place the crumb topping in the fridge while you prepare the coffee cake batter.

In a large bowl, add flour, baking powder, salt, pumpkin pie spice. Whisk until all the ingredients are incorporated. Set aside.

In a medium bowl, add pumpkin puree, brown sugar, oil, sour cream, eggs, sourdough discard, and vanilla extract. Whisk until smooth.

Make a well in the middle of the dry ingredients, pour in the wet ingredients into the flour mixture and mix with a rubber spatula just until you no longer see any more flour.

Pour half of the batter into the prepared baking dish and spread evenly using an offset spatula. Sprinkle ½ cup (120 grams) of the crumb mixture on top for a delicious cinnamon swirl in the center. Then pour the remaining batter on top.

Top the pumpkin coffee cake with the remaining cinnamon crumb topping.

Bake the Sourdough Pumpkin Coffee Cake for 50-55 minutes, or until a toothpick comes out with just a few crumbs.

Cool slightly before slicing and serving warm. If you prefer a touch more sweetness, top the coffee cake with a Maple Glaze.

In a medium bowl, add the powdered sugar, heavy cream and maple syrup. Whisk until smooth. Drizzle on top of the Sourdough Pumpkin Cake.