Ingredients:
- 1 stick (1/2 cup) unsalted butter, room temperature (I only had 3/4 of a stick so I used that and added 2 Tbsp of olive oil. It worked fine.)
- 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 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
- 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
Instructions:
- Cupcakes
- Preheat the oven to 350°F. Place an oven rack in the center of the oven. In a mixer, beat the butter, brown sugar, molasses, and honey together until light and fluffy, about 2-3 minutes. (Start on low speed and increase to high speed to get the mixture light and fluffy.)
- Add the eggs, one by one, mixing well after each addition. Add the vanilla extract and pumpkin purée. Beat until well mixed.
- In a separate bowl, whisk together the dry ingredients—the gluten-free 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.
- Use a wooden spoon to mix in the pecans and raisins.
- Arrange paper cupcake holders in a muffin tin. Portion out the batter into the cupcake paper cups, filling them close to the top of the cups. Bake about 18 minutes, or until a toothpick inserted in the middle comes out clean. Remove from oven to a rack. Let cool completely before frosting.
- Frosting
- In an electric mixer, beat together the cream cheese and butter until smooth. Add maple syrup and confectioners’ sugar and mix to combine. Once cupcakes have cooled, apply the frosting.
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