For the Glaze:
1/4 C. powdered confectioner's sugar
1 tsp. margarine or butter, softened
1 tsp. milk (approximately)

In 2-Qt. microwave-safe dish; Vent 'n Serve or 1-3/4-Qt. Stack Cooker. Melt 1/3 C. margarine or butter on high power for 30 - 45 seconds or until melted; stir in brown & white sugars.  

Lightly spoon flour into 1 C. & 1/4 C. measuring cups & level off.  Mix flour, pumpkin pie spice & salt (using the measuring spoons) into the melted margarine until crumbly. Remove 1/2 C. of mixture to small bowl; add nuts & cinnamon. Mix well; set aside. 

To the remaining mixture add baking powder, baking soda, sour cream, pumpkin & egg. Beat until smooth. Place cone in the center of the 3-Qt. Stack Cooker, & pour the batter into it (don't grease it first!). Sprinkle with 1/2 C. of reserved flour & nut mixture.

Microwave on medium for 8 min., rotating dish 1/4 turn halfway through baking if microwave doesn't have a turntable. Microwave on high for 3-1/2 to 5-1/2 min. or until cake pulls away from sides of dish, rotating dish once halfway through baking if required. Let stand 5 min. on flat surface.

In a small bowl, combine powdered sugar, 1 tsp. margarine or butter & just enough milk for desired drizzling consistency. Drizzle glaze over coffee cake. Serve warm or cold.