3/4 cup brown rice flour
1/2 cup freshly ground oat flour
1/2 cup tapioca starch
1/2 cup brown sugar
1/2 teaspoon nutmeg
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon baking soda
1/2 teaspoon baking powder
a good pinch salt
1/4 cup maple syrup
1/2 cup melted butter
1 cup pumpkin puree
Whisk the dry ingredients together in a large bowl making sure the spices are spread out evenly.
In a smaller bowl, whisk together the eggs, melted butter and maple syrup.
Pour into the dry mixture along with the pumpkin puree and mix well.
Coat 15 silicone muffin cups with non-stick spray and fill 2/3 of the way with the cupcake batter.
Place the filled silicone muffin cups on a rimmed baking sheet and place in a preheated 325 degree Fahrenheit oven and bake for 40 to 45 minutes or until cooked through. (Insert toothpick in centre of cupcake and it should come out clean.)
Remove from oven and place on a baking rack to cool.If you are frosting these make sure they cool for at least an hour before doing so.