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Gluten-free Pumpkin Cupcakes


Gluten-free Pumpkin Cupcakes Recipe

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 pure
  • 2 cups Red Mill's gluten-free flour
  • 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
Directions:
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