Gluten Free Eggnog Cheesecake Muffins

Ingredients

• 3 cups (435 grams) white rice flour
• 1 1/2 cups (187 grams) tapioca flour
• 3/4 cup (123 grams) potato starch
• 1 tablespoon (8 grams) xanthan gum
• 1 1/2 teaspoons (5 grams) salt
• 1 cup finely ground gluten-free honey graham cookie crumbs (from about 9 cookies)
• 1 tablespoon packed light brown sugar
• 1/8 teaspoon salt
• 1/8 teaspoon pumpkin pie spice
• 2 1/2 tablespoons unsalted butter, melted
• Two 8-ounce packages plain cream cheese, at room temperature
• 1 cup granulated sugar
• 3/4 cup eggnog, at room temperature
• 2 large eggs, at room temperature
• 1 tablespoon pure vanilla extract
• 1/4 teaspoon salt
• 1/4 teaspoon nutmeg
• 1 cup heavy whipping cream
• 1/2 cup eggnog
• 2 tablespoons confectioners' sugar
• 1/8 teaspoon pumpkin pie spice

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