First, preheat oven to 425 degree F. Grease or line up 12-Cup muffin tin with paper liners

In a bowl whisk together the gluten free flour, baking soda, baking powder, salt, cinnamon, ginger, all spice, and nutmeg.

In a seperate bowl, add the room temperature eggs, room temperature milk, melted butter, sugar and vanilla extract. Whisk gently all ingredients until incorporated.

Add pumpkin puree and whisk gently.

Add the flour mixture to the wet and mix with a wooden spoon until all incorporated. No need to overmix.

Scoop it to the muffin tins and distribute evenly.

Sprinkle with raw sugar for a crunchier taste or with your toppings of your choice.

Pop it to the oven for five minutes then reduce the heat to 350 degrees F. This will get the muffins to rise quick and bake perfectly soft from the inside and crispy from the top.