Pumpkin deliciousness...

This is the perfect fall treat. Enjoy with a cup of coffee and good friends.

Pumpkin Spice Coffee Cake

Serves 12.

Preheat oven to 350 degrees F.

1 cup (2 sticks) of butter at room temp (I prefer Earthbalance butter)

3 cups of spelt flour or all-purpose flour (Gluten-free flour mix works as well.)

5 tsp pumpkin pie spice

1 1/2 tsp baking powder

3/4 tsp baking soda

1/2 tsp salt

1 1/2 cups sugar

3 tbsp ground flax meal

1 15 oz can pumpkin puree (or 1 1/2 cups of homemade)

1/2 cup of milk (soy, almond or whole milk)

1/4 cup molasses

Streusel topping:

3/4 cup brown sugar

1/2 cup flour

1 1/2 tsp cinnamon

1/4 tsp salt

3 tbsp cold butter, cut into pieces

In a medium bowl whisk the flour, pumpkin spice, baking powder, baking soda, salt and flax meal together. Set aside.

In a large bowl or electric mixer beat the butter and sugar together on medium-high until fluffy. Beat in the pumpkin puree, milk and molasses, this will look curdled and that is okay. Gradually add the flour mixture and beat until combined. Do not overmix.

Grease and lightly flour a 12 cup bundt pan.

For the Streusel:

Combine the brown sugar, flour, cinnamon and salt in a small bowl and whisk to combine. Add the small pieces of cold butter to the mixture. Pinch the butter and mixture together with your fingers until it forms crumbles.

Add 1/2 the streusel mixture to the bottom of the bundt pan, top with 1/2 the pumpkin batter, add the last of streusel mixture on top of the batter and top off with the remaining batter.

Bake for 55 to 65 minutes until a toothpick inserted in the center comes out clean. Let cool in the pan for 30 minutes and then invert onto a serving plate or wire rack to cool completely.

You can bake this up to 1 day before serving or freeze until ready to eat (just make sure to give it time to defrost).

If you want to get really decadent, top this cake with icing by combining 1 1/4 cups powdered sugar with 2 tbsp milk or water. Drizzle on top of the cooled cake.