• Preheat the oven to 350°F. Line a 8 inch circular pan with parchment paper and spray it with cooking oil and keep ready.

To Make Streusel topping

• In a mixing bowl add all the ingredients listed for streusel topping except the butterscotch chips - all purpose flour, oats, sugar, cinnamon, salt and toasted pecans. Mix well.
• Add the butter and using your fingers work it into the oats flour sugar mixture until a coarse mixture is ready. Keep aside

To Make Pumpkin Butterscotch Streusel Cake

• In a mixing bowl, add all the dry ingredients - all-purpose flour, pumpkin spice, cinnamon, salt, baking soda, and baking powder. Give it a good mix until all is well combined.
• In the dry ingredient bowl, add the wet ingredients - apple sauce, oil, pumpkin puree, white and brown sugar, vanilla extract, sour cream, milk. Mix until all is well combined. Do not over mix.

  You can either mix all the wet ingredients into a separate bowl first and then add them to the dry or directly add them to the dry as I did.
• Fold in the butterscotch chips and transfer to the lined baking pan.
• Sprinkle the streusel crumb mixture evenly over the batter followed by butterscotch chips. I prefer doing this with my hands.
• Bake for 45 mins of until the toothpick inserted into the centre of the cake comes out clean.
• Allow to cool in the pan for 10 mins and then transfer onto the cooling rack or serving plate.
• Serve plain with coffee or with whipped cream or vanilla ice cream, Enjoy!!