Gluten-free Pumpkin Cupcakes

Name: Gluten-free Pumpkin Cupcakes
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 16
Cuisine: American
Ingredients: 0 teaspoons baking powder; 1 teaspoon baking soda; 237 milliliters brown sugar, packed; 118 milliliters buttermilk; 227 grams cream cheese, room temperature; 2 larges eggs; 473 milliliters Red Mills gluten-free flour; 1 Tbsp honey; 2 teaspoons pumpkin pie spice (1/2 tsp cinnamon, 1/4 tsp ground ginger, 1/4 tsp ground cloves, 1/4 tsp ground nutmeg, 1/4 tsp lemon zest); 59 milliliters maple syrup; 1 Tbsp molasses; 118 milliliters chopped pecans; 237 milliliters confectioners powdered sugar, sifted; 237 milliliters pumpkin purée; 237 milliliters raisins; 1 teaspoons salt; 118 milliliters stick 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 teaspoon vanilla extract

Gluten-free Pumpkin Cupcakes is a vegetarian recipe with 16 servings. One serving contains 326 calories, 4g of protein, and 14g of fat. This recipe covers 8% of your daily requirements of vitamins and minerals. Head to the store and pick up pecans, baking soda, cream cheese, and a few other things to make it today. This recipe is typical of American cuisine. From preparation to the plate, this recipe takes roughly 35 minutes.