Preheat oven to 325°F (170°C).

For filling: In a small bowl, stir together flour, brown sugar, espresso powder, cinnamon, and salt. Add butter, and rub in by hand until mixture is sandy and well combined.

For batter: In a large bowl, whisk together pumpkin, brown sugar, granulated sugar, crème fraîche, oil, egg, egg yolk, melted butter, and vanilla bean paste.

In a medium bowl, whisk together flour, baking powder, salt, nutmeg, pie spice, baking soda, and cinnamon. Gradually whisk flour mixture into pumpkin mixture just until smooth and well combined.

Spray a 4- to 5-cup Bundtlette pan with baking spray with flour. Divide one-third of batter among wells (about 2½ tablespoons or 42 grams each). Tap pan on a kitchen towel-lined counter a few times to settle batter and release any air bubbles. Divide half of filling (about 2 tablespoons or about 20 grams) among wells, leaving about a ¼-inch border around edges. (It’s OK if some filling touches edges of pan.) Top with one-third of batter; spread batter to cover filling, and tap pan on a kitchen towel-lined counter just a few times to settle batter and release any air bubbles. Sprinkle with remaining filling; cover with remaining batter, spreading to cover filling. Tap on a kitchen towel-lined counter just a few times to settle batter and release any air bubbles.

Bake until a wooden pick inserted near center comes out clean, 12 to 20 minutes. Let cool in pan for 15 minutes. Invert Bundtlettes onto a wire rack, and let cool completely.

For topping: In a small wide bowl, stir together granulated sugar, brown sugar, cinnamon, espresso powder, and nutmeg. Brush Bundtlettes with melted butter; dip and roll in sugar mixture to cover top and sides. Serve immediately.