To remaining mixture add baking powder, baking soda, sour cream, pumpkin and egg. Beat until smooth. Pour batter into ungreased 8 or 9 inch round microwave safe dish. Sprinkle with reserved mixture. Microwave on medium for 8 minutes, rotating dish 1/4 turn half way through baking. Microwave on high for 3 1/2 to 5 1/2 minutes or until cake pulls away from sides of dish, rotating dish once halfway through baking. Let stand 5 minutes.

In small bowl, combine glaze ingredients. Drizzle glaze over coffee cake.