Brown Butter Pumpkin Coffee Cake for 12

Instructions:

1. Place the butter in a skillet over medium heat. Melt and continue cooking, whisking constantly until the butter foams, crackles, and develops small brown specks and a nutty aroma. Immediately remove from heat and stir in the vanilla extract.
2. In a large bowl, whisk together the pumpkin puree, sugar, eggs, Greek yogurt, and the browned butter until smooth.
3. In a separate bowl, sift together the flour, baking powder, baking soda, salt, pumpkin spice, and cinnamon. Gently fold the dry ingredients into the wet mixture until just combined.
4. In a small bowl, combine the flour, sugar, and cinnamon for the crumb. Cut in the reserved chilled browned butter using a fork or pastry cutter until distinct clumps form.
5. Pour the batter into a greased 9x9 inch baking pan and evenly sprinkle the crumb topping over the surface.
6. Bake for 50 minutes or until a toothpick inserted into the center comes out clean.
7. Whisk together powdered sugar, maple syrup, melted browned butter, and milk. Drizzle the glaze over the cake once cooled.