Gluten-Free Pumpkin Streusel Bundt Cake

• unsalted butter, to grease

Gluten-Free Flour

• 4 oz oats, gluten-free
• 3 ½ oz white rice flour, plus extra to dust
  of 3 ½ oz brown rice flour, plus extra to dust
• 1 ½ oz tapioca flour

Pecan Streusel

• 2 oz brown sugar
• 1 tsp ground cinnamon
• 1 tsp cocoa powder
• 1 oz whole pecans
  of 1 oz walnuts, halved
• 2 oz unsalted butter chilled, cut into pieces

Cream Cheese Batter

• 16 oz cream cheese, softened, cut into pieces
• 4 oz sugar
• 4 oz plain yogurt
  of 4 oz sour cream
• 2 large eggs
• 1 ½ tsp tapioca flour
• 1 tsp vanilla extract

Pumpkin Batter

• 6 oz vegetable oil
• 6 oz sugar
• 3 oz brown sugar
• 3 large eggs
• 5 oz canned pumpkin purée
• 1 ½ tsp baking soda
• ½ tsp salt
• 1 tsp pumpkin spice
  of 1 tsp homemade pumpkin spice mix (see Tip)
• confectioners sugar, to dust