Gluten-Free Pumpkin Cupcakes

Here is a great recipe just in time for fall! They can be eaten plain, with store bought cream cheese frosting or homemade butter cream frosting...yummy! Makes about 16 cupcakes. I frosted mine with store bought frosting and sprinkled some Cinnamon on top,

1 stick (1/2 cup) unsalted butter, room temperature

1 cup brown sugar

1 Tbsp molasses

1 Tbsp honey

2 large eggs

1 teaspoon vanilla extract

1 cup pumpkin purée

2 cups gluten free flour

1/4 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

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

Preheat oven to 350°F.
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 puree and vanilla and beat until thoroughly mixed.
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. Fold in pecans and raisins.

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 20 minutes, or until a toothpick inserted in the middle comes out clean. Let cool completely before frosting.