Gluten-free Pumpkin Cupcakes

Method Cupcakes 1 Preheat the oven to 350°F. Place an oven rack in the center of the oven. In a mixer, beat the butter, molasses, brown sugar, 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.) 2 Add the eggs, one by one, mixing well after each addition. Add the vanilla and pumpkin purée. Beat until well mixed.

In a separate bowl, whisk together the dry ingredients—the 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 6 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. Yield: Makes 16 cupcakes.