Preheat oven to 350°. Grease two mini bunt pans using either flour and shortening or Pam for Baking.
For the streusel center: In a small bowl, combine brown sugar, cinnamon and allspice. Cut in the butter until crubmly; set aside.
In a large bowl or stand mixer, cream the softened butter and sugar until fluffy. Add room temperature eggs one at a time, beating well after each addition. Beat in the sour cream, pumpkin and vanilla.
Combine the flour, cinnamon, baking soda and salt; gradually add to creamed mixture.
Pour half of the batter into your greased bundt pans (I fill them about 1/3 full or so). Sprinkle with streusel mixture. Top with remaining batter.
Bake at 350° for 20 - 25 minutes, or until a toothpick inserted in the center of one of the cakes comes out clean.
Cool cakes for 10 minutes before removing from the pan to a wire rack to cool completely. I cooled for about an hour.
In the meantime, combine the maple glaze ingredients while the cakes are cooling. Once cooled, you may either dip the cakes into the glaze, or drizzle over the cakes.