Gluten Free Pumpkin Cupcakes

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

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