Preheat the oven to 350 F and prepare a mini bundt cake pan with non-stick spray and a dusting of gluten free flour to further prevent sticking. In a large bowl, stir together the gluten free flour, almond flour, spices, baking soda, baking powder and salt.In another bowl, use a handheld mixer to beat the eggs, pumpkin, brown sugar, almond milk and vanilla until smooth. Pour the wet mixture into the dry and stir until no dry spots remain. Try not to over mix. Fill 8 mini bundt cake molds with batter and bake them for 16-18 minutes. Remove and let cool.
Meanwhile, empty the can of coconut milk in a sauce pan over medium heat. Add in the coconut sugar and salt. Whisk until well combined. Bring the mixture to a boil and then reduce to a simmer. Let the mixture simmer for 30-40 minutes or until the caramel sauce has thickened and darkened in color. At this time, stir in the coconut oil and vanilla then remove from the heat. Drizzle caramel over the cakes and top with pumpkin seeds/pepitas and serve.
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