cinnamon pumpkin bundt cakes

These may have been the greatest baked goods I've made. The texture was on point with a super holiday flavor.

 recipe inspired from cannellevanille (an amazing website that you must check out)
Ingredients:
1 stick butter (melted)
1 cup brown rice flour
1/2 cup millet flour
1/4 cup tapioca starch
1/2 cup organic can sugar
1/2 cup packed dark brown sugar
sprinkle of salt
1/2 teaspoon baking soda
1 tablespoon cinnamon
1 cup pumpkin puree
3 eggs at room temp
zest of one organic orange

pre heat your oven to 350

brown the butter by melting it in a sauce pan until it turns brown and foamy - pour it into a bowl

In a stand up mixer, mix the eggs, pumpkin and orange zest.

In a separate bowl mix all the dry ingredients and then pour into wet

add the browned butter 

grease with grape seed oil your bundt moulds and sprinkle flour on them to prevent from sticking 

pour the batter into the moulds 

bake for around 30 - 40 minutes 

once done let them cool so you can easily pop them out

voila!