Gluten-Free Eggnog Cheesecake Muffins

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Gluten-free Flour Blend: 

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

Crust:

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

Filling:

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

Whipped Cream:

1 cup heavy whipping cream

1/2 cup eggnog

2 tablespoons confectioners' sugar

1/8 teaspoon pumpkin pie spice