Preheat the oven to 350°F. Line a 9×9-inch baking pan with parchment paper.

Add the applesauce, pumpkin puree, white sugar, almond milk, oil, and vanilla extract to a large mixing bowl. Whisk until everything is smooth and well combined.

Add the flour, baking soda, baking powder, salt, and pumpkin pie spice. Mix just until the batter comes together and no dry flour remains. Don’t overmix.

Make the crumb topping by adding the flour, brown sugar, and cinnamon to a separate bowl. Add the softened dairy-free butter and work it into the dry ingredients with a fork or your hands until you have a crumbly mixture with some larger pieces.

Spread the pumpkin batter evenly into the prepared pan. Crumble the topping evenly over the entire surface of the batter.

Bake at 350°F for 40–45 minutes, or until the center is set and a toothpick inserted into the cake portion comes out clean or with a few moist crumbs.

Let the coffee cake cool before making the glaze.

Whisk together the confectioners' sugar, maple syrup, milk, vanilla extract, and pinch of salt until smooth. If the glaze is thicker than you want, add a very small splash of milk.

Drizzle the maple glaze over the cooled coffee cake. Slice and serve.