Preheat the oven to 350 degrees Fahrenheit, line a 8x8 pan with parchment paper.
For the Streusel: In a small bowl mix all the streusel ingredients together until crumbly, set aside.
For the Coffee Cake: In a large mixing bowl add all of the dry ingredients, mix to combine.
Add in the eggs, pumpkin, and coconut milk. Mix to combine. Add in the melted coconut oil. Mix the batter until no clumps remain.
Spread half of the cake batter into the prepared baking pan. Sprinkle the batter with half of the streusel topping. Add the remaining cake batter over the streusel and spread evenly. Sprinkle over the remaining streusel.
Bake for 40-45 minutes or until a toothpick comes out clean.
While the coffee cake bakes, make the glaze. Mix together all the glaze ingredients, set aside.
Let the coffee cake cool for at least 30 minutes, then drizzle the top with glaze. Slice and enjoy!
Notes
Keeps up to 5 days in an airtight container at room temperature.