Preheat oven to 350 degrees. Grease 12-cup bundt pan with baking spray with flour
In a small bowl, combine brown sugar, toasted pecans, and 1 teaspoon of ground cinnamon with a fork until combined. Set aside.
In a large bowl, sift together flour, baking soda, kosher salt, spices, set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy. About five minutes.
Beat in eggs, one at a time, beating well after each addition.
Stir in sour cream, pumpkin puree, and pumpkin spice extract.
Gradually add flour mixture to butter mixture in three additions and mix until just combined. Do not overmix.
Pour half of the pumpkin spice batter into prepared pan. Sprinkle evenly with brown sugar mixture. Spoon remaning batter evenly over streusel. Bake for 50 to 55 minutes or until a a cake tester inserted into center of cake mostly comes out clean.
Allow cake to cool in pan for 10 mintues on wire rack. Invert and remove from pan. Let cake cool completely on a wire rack.
While cake cools, make the maple glaze. In a medium size bowl, combine sifted powdered sugar, maple syrup, vanilla, and heavy whipping cream. Whisk until smooth and pour glaze over cooled cake.