Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
In a large mixing bowl, whisk together the gluten-free flour, cinnamon, ginger, cloves, baking soda, and salt until evenly combined. This ensures the spices and dry ingredients are well distributed.
In a separate small skillet or toaster, lightly toast the cumin seeds until fragrant and slightly browned, then grind them into a fine powder using a mortar and pestle or spice grinder.
In a medium bowl, whisk together the pumpkin puree, maple syrup, vegetable oil, and eggs until the mixture is smooth and slightly frothy.
Gently fold the ground toasted cumin into the wet mixture to evenly incorporate its nutty aroma.
Pour the wet mixture into the bowl with the dry ingredients, then fold everything together gently until just combined. Do not overmix, as this can make the muffins dense.
Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full to allow room for rising.
Bake in the preheated oven for 20–22 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
Remove the muffins from the oven and let them cool in the tin for about 5 minutes before transferring to a wire rack to cool completely.
Once cooled, enjoy these moist, crumbly muffins that showcase warm spices and the aromatic kick of toasted cumin seeds.
