Preheat the oven to 375° F. Prepare your cupcake tin with cupcake papers or spray with non-stick or oil.
Sift the rice flour, almond flour, sorghum flour, tapioca starch, baking soda, baking powder, salt, xanthan, cinnamon, nutmeg, allspice, and cloves together two times. Pour into a medium sized bowl.
Add the pumpkin, molasses, brown sugar, maple syrup, eggs, oils, vanilla, and milk. Stir with a rubber spatula until flours are incorporated and batter is smooth.
Spoon into paper lined or sprayed cupcake wells, ⅔rd’s full. Bake in the center of the oven for 13-16 minutes or until a toothpick comes out clean when inserted into the center.
Remove to a rack to cool for 10 minutes. Remove cupcakes from the tin and let cool completely on the wire rack. Frost with Caramel Frosting and add gluten free dark chocolate shavings or fall colored gluten free sprinkles.