• Pre-heat the oven to 350°F. Line a 9-inch square or round baking pan with parchment paper or grease and flour the pan.

Make The Streusel Topping

• Heat 8 tbsp of butter in a medium size saucepan or in a large bowl in the microwave.
• Stir in the 1 1/2 cups of gluten-free flour, 1/2 cup of light brown sugar, 1 tsp of cinnamon, and 1/4 tsp of salt.
• Mix with a fork to combine. If the mixture is really soft place it into the refrigerator while making the cake batter.

Make The Cake

• To a large bowl, combine 1 3/4 cups of Gluten-Free Flour, 1/2 tsp of baking soda, 1/2 tsp baking powder, 1/2 tsp each of nutmeg, cinnamon and ground cloves, and 1 tsp of salt.
• In a separate bowl whisk together 1 cup of pumpkin puree, 1 1/2 cup sugar, 1/2 cup canola oil, and 2 large eggs.
• Add the wet ingredients to the dry ingredients and gently combine.
• Pour the batter into prepared pan and sprinkle the top with the streusel topping.
• Bake 45-55 or until tester comes out clean. Make sure the center of the cake is firm to touch and not jiggly.
• If topping starts to get too brown, cover it with foil and continue to bake until baked through.
• Let the cake completely cool.

Make The Glaze

• In a small bowl combine 1 cup of powdered sugar, 1 tsp of vanilla extract, and 1 tbsp of milk of choice. Whisk until the glaze is smooth, thick but still a bit pourable. If the glaze is too thick add a tiny bit of milk at a time to get to the desired consistency.
• Drizzle the glaze over the cake and let it set.