1 cup brown sugar, packed
1 Tbsp molasses
1 Tbsp honey
2 large eggs
1 teaspoon vanilla extract
1 cup pumpkin pure
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 teaspoon cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon ground cloves, 1/4 teaspoon ground nutmeg, 1/4 teaspoon lemon zest)
1/2 cup buttermilk*
1/2 cup chopped pecans
1 cup raisins

Frosting ingredients:

8 oz. cream cheese, room temperature
1/4 cup (1/2 stick) unsalted butter, room temperature
1/4 cup maple syrup
1 cup confectioner’s powdered sugar, sifted

*Note to make your own buttermilk, combine 1/2 cup of milk with 1/2 Tbsp of vinegar or lemon juice. Stir and let stand 10 minutes before using.

1 Preheat oven to 350F, and place rack in the center of the oven.

2 Using an electric mixer, cream the butter, brown sugar, molasses and honey, until as light and fluffy as it will be, about 2-3 minutes. Add the eggs, one at a time, mixing well after each addition. Add the pumpkin pure and vanilla and beat until incorporated.

3 In a separate bowl, whisk together flour, baking soda, baking powder, salt and spices. Add the flour mixture and buttermilk alternately to the pumpkin batter, in three additions, beginning and ending with the flour mixture.

4 Add the pecans and raisins. Mix in by hand.

5 Set paper cupcake holders in a muffin tin. Spoon the batter into the cupcake paper cups, close to the top of the cups. Bake approximately 18 minutes, or until a toothpick inserted in the middle comes out clean. Let cool completely before frosting.

Frosting

6 Using an electric mixer, mix together cream cheese and butter until smooth. Add maple syrup and confectioners’ sugar and mix to combine. Once cupcakes have cooled, apply frosting.

Makes 16 cupcakes.

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