• Preheat the oven to 350°F. Grease the 8" x 8" pan with baking cooking spray or butter. Recommend putting some parchment paper on the bottom of the pan & sides first.
• Cinnamon Crumbs- In a small bowl: combine flour, brown sugar, cinnamon and mix. Add melted butter & mix until it begins to form coarse crumbs. 
• In a large bowl: combine the eggs and brown sugar then beat. Then add pumpkin puree, oil, buttermilk, vanilla extract, honey and mix everything together until smooth. Add the flour, baking powder, baking soda, pumpkin spice and salt then mix until smooth. Highly recommend that you sift the dry ingredients before mixing them into the wet ingredients. This will form a smoother batter and the cake will be very soft & fluffy.  
• Add the batter to the pan. Add all of the cinnamon crumb on top (use a spoon to spread/level).
• Bake for 45-55 minutes (it took me 50 min) or until a toothpick placed in the center comes out clean. Remove from the oven and rest the cake in the pan for 15 minutes. Then transfer the cake to a baking rack. Cool for 15 minutes or to room temperature prior to serving.
• Glaze- in a small bowl; add powdered sugar, milk and mix until smooth. Drizzle glaze over cake.

Serve & enjoy!