Preheat the oven to 200°C (approx 395 °F).
Add the white rice flour, tapioca flour, corset, starch, brown rice flour, xanthan gum, baking soda, baking powder, and all the ground spices in a bowl. Whisk the ingredients together to combine.
In a separate bowl, add the vegetable oil, granulated white sugar, brown sugar, pumpkin puree, eggs, and orange zest. Whisk the ingredients until combined.
Add the dry ingredients in step 1 to the wet ingredients in step two and gently fold the two together using a spatula. Keep folding until the muffin batter has formed. Ensure that you don’t overmix the batter.
Align a muffin tin with cupcake liners, and fill each liner with pumpkin muffin batter to the top.
Bake the muffins for 10 minutes at 200°C (395°F), then bake them for another 7-10 minutes at 180°C (356 °F) or until a toothpick inserted at the center of the muffins comes out clean.