• Preheat the oven to 350°F. Grease a 9x13 inch baking dish.

For The Streusel

• In a bowl, stir together the flour, sugars, spices and salt. 
  1 ½ Cups Flour, ½ Cup Dark Brown Sugar, ¼ Cup White Sugar, ½ teaspoon Cinnamon, ¾ teaspoon Pumpkin Pie Spice, ½ teaspoon Kosher Salt
• Add in the melted butter and stir until just combined. Squeeze the streusel in your hands to make clumps.
  ½ Cup Butter

For The Cake

• In a bowl, using a handheld mixer or stand mixer fitted with the paddle attachment, blend together the butter and both sugars until smooth, about 1-2 minutes. Add the oil and beat again.
  ½ Cup Unsalted Butter, 1 ½ Cups Sugar, ½ Cup Brown Sugar, ½ Cup Vegetable Oil
• In a medium bowl, whisk together all the cake's dry ingredients then set aside.
  4 Cups Flour, 4 teaspoons Baking Powder, 1 teaspoon Salt, 1 ½ teaspoons Pumpkin Pie Spice, 1 ½ teaspoons Cinnamon
• Crack in your eggs and add the vanilla and maple and then give the mixer a final turn before dumping in all dry ingredients. Mix until almost incorporated and then add in the buttermilk and pumpkin and stir until barely combined.
  2 Large Eggs, 1 ½ teaspoons Vanilla, ½ teaspoon Maple Extract, ½ Cup Buttermilk, 2 Cups Pumpkin Puree
• Add the dry ingredients to the wet ingredients and gently fold together using a wooden spoon or rubber spatula until incorporated, being careful not to overmix.
• Spread the batter evenly in the pan and sprinkle generously with the streusel. Bake 50-60 minutes, tenting with foil after 40-45 minutes if it's browning too quickly, or until a toothpick in the center comes out clean.
• Remove from the oven and allow to cool completely. While cooling, make the glaze.

For The Glaze

• Mix all the ingredients in a small bowl until smooth and then drizzle over the cake and serve. Sometimes I prefer to do a regular glaze and not add the maple syrup.
  1 ½ Cups Powdered Sugar, 3 teaspoons Maple Syrup, 1-2 Tablespoons Whole Milk