To make the pecan streusel topping: whisk together the flour, brown sugar, cinnamon and salt in a medium bowl.

Add the cold butter cubes and ,using your fingertips (or a pastry cutter), work the butter into the flour mixture until the texture resembles coarse sand.

Add the chopped pecan and mix to combine. Reserve.

To make the pumpkin coffee cake: In a large bowl, whisk the pumpkin purée, oil, pumpkin spice, salt, sugar and eggs until smooth.

Add the sifted flour and baking powder. Using a spatula, stir until smooth and no pockets of dry flour can be found. Do not overwork the batter!

Line the insert of your slow cooker with parchment paper, making sure to extend the paper up over the sides.

Pour the batter into the slow cooker, top with the reserved streusel, cover (with the lid slightly ajar) and bake on high for 2.5 to 3 hours. Start checking at the 2.5 hours mark, as the time will vary depending on your slow cooker.

Once a tooth pick inserted in the middle comes out clean, your cake is ready. Remove the lid and let it rest for 10 minutes. Then, lift the parchment paper with the cake and transfer to a cooling rack to continue cooling.

To make the maple glaze: Whisk the powdered sugar, cinnamon and maple syrup in a small bowl. You might need to add more sugar or syrup to achieve the desired consistency.

Once cake is cool, drizzle the glaze over it.

Enjoy!