Preheat oven to 350F degrees. Spray an 8"x 8" pan with nonstick cooking spray.
In a medium bowl, combine pumpkin, oil, vanilla and milk until smooth.
Then stir in sugar, baking powder, salt and pumpkin pie spice. Mix until combined.
Finally, gently stir in flour. Mix just until combined. Don't over mix. Batter will be thick and a little lumpy. Pour batter into baking dish and spread out evenly.
For the streusel topping:
In a small bowl, combine the melted butter with the brown sugar, cinnamon and flour.
Then stir in chopped pecans.
Sprinkle topping evenly all over coffee cake batter.
Bake for about 35-40 minutes (or until a toothpick comes out clean). Allow to cool slightly then slice up and serve.
Video
Notes
Using an 8 x 8-inch baking dish does make for a pretty thick coffee cake. If you want thinner pieces of cake, use a larger baking dish and adjust the cooking time accordingly.