MAKING:

1. In a medium bowl or large glass measuring cup, whisk the oil with the eggs, sugar, sorghum, and pumpkin puree.

2. In another bowl, combine the pumpkin pie spice, flour, salt, and baking powder.

3. Mix the wet ingredients into the dry to form a thick batter.

4. To make the streusel, melt the butter in a nonstick pan over medium heat. Add the pecans and toast until fragrant and crisp, about 4-7 minutes.

5. Combine the pumpkin pie spice, flour, salt, sugar, sorghum, and vanilla in a small bowl and add the toasted pecans and butter. Stir to form a crumb topping.

6. Spread half of the cake batter into a greased 8×8 baking pan.

7. Sprinkle with about one third of the streusel crumbs, then follow with the remaining batter and the rest of the streusel.

8. Bake at 350 degrees (F) until a toothpick inserted comes out clean, about 30-35 minutes.

SERVING:

9. Let it cool down, serve and enjoy.