Gluten-Free Pumpkin Cupcakes

Ingredients

• 1 stick unsalted butter, room temperature
• 1 cup brown sugar, packed
• 1 Tbsp molasses
• 1 Tbsp honey
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup pumpkin purée
• 2 cups Red Mill's gluten-free flour
• 1/4 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 teaspoon of pumpkin pie spice
• 1/2 cup buttermilk*
• 1/2 cup chopped pecans
• 1 cup raisins
• 8 oz. cream cheese, room temperature
• 1/4 cup unsalted butter, room temperature
• 1/4 cup maple syrup
• 1 cup confectioner's powdered sugar, sifted

Directions

1. Set a rack in the middle of the oven and heat it to 350 degrees F.
2. In a mixer, beat the butter, brown sugar, molasses, and honey until the mixture turns pale and airy, about 2-3 minutes. Begin slowly, then bring the speed up to high so everything whips together properly.
3. Beat in the eggs 1 at a time, mixing thoroughly after each one. Add the vanilla extract and pumpkin purée, and continue beating until the batter is evenly blended.
4. In another bowl, whisk the gluten-free flour, baking soda, baking powder, salt, and spices together.
5. Work the dry mixture and the buttermilk into the pumpkin mixture in 3 additions, alternating them and using the dry mixture for both the first and final additions.
6. Switch to a wooden spoon and fold in the pecans and raisins.
7. Line a muffin tin with paper cupcake liners. Divide the batter among the liners, filling them almost all the way up.
8. Bake at 350 degrees F for about 18 minutes, until a tester poked into the center comes out clean. Transfer the cupcakes from the oven to a rack, and wait until they are completely cool before you frost them.
9. For the frosting, use an electric mixer to beat the cream cheese with the butter until smooth. Pour in the maple syrup, add the confectioners' sugar, and mix until combined.
10. When the cupcakes are cool, spread on the frosting.