Preheat the oven to 350 degrees and position the rack in the middle. Prepare a muffin tin with liners or cooking spray to prevent sticking.
Whisk together dry ingredients: gluten-free flour, baking soda, cream of tartar, pumpkin spice, and salt.
In another bowl, whisk together pumpkin, eggs, applesauce, vanilla, and maple syrup.
Add the dry ingredients to the wet ingredients and whisk until incorporated. Do not overmix.
Fill the muffin liners ¾ full with batter. Place in the middle rack of the oven and bake for 25-30 minutes until the internal temperature reads 200 degrees.
Transfer the muffins to a rack and cool completely. Store in an airtight container or ziplock bag for up to 4 days.
Notes
These muffins freeze great! Just bring them to room temperature before eating.