In a medium mixing bowl, add the ingredients for the crumb topping. Use a fork and cut the butter into the dry ingredients until you have small crumbs/balls. Set aside.
In a large mixing bowl, add the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves, Mix well.
In a second medium mixing bowl, whisk the pumpkin puree, brown sugar, vegetable oil, maple syrup and milk.
Slowly mix the wet ingredients with the dry ingredients until you have a smooth batter.
Grease the inside of the casserole crock-pot (or 6 qt or larger crock-pot) with nonstick spray.
Pour the batter into the casserole dish.
Spread the crumb topping over the top of the batter. Use a spoon top push the crumb topping gently into the batter.
Cover and cook on HIGH for 2 hours or until the middle has set.
Remove the crock from the heating element. Allow the coffee cake to cool.
Prepare the glaze and use a spoon to drizzle the glaze over the top of the coffee cake.
Slice and serve.