Gluten-Free Pumpkin Cupcakes

  • Origin :
  • Recipe Type :
  • Preparation Time : 15m
  • Cooking Time : 20m
  • Diet Type : A BloodType
  • Properties : Low carb, High sugar, High fat, Complex carbs, High sodium, High protein

Ingredients

  • 1 Stick Butter
  • 1 Cup Brown Sugar
  • 1 Tbsp Molasses
  • 1 Tbsp Honey
  • 2 Large Eggs
  • 1 Tsp Vanilla Extract
  • 1 Cup Pumpkin Pur?e
  • 0.25 Tsp Baking Powder
  • 1 Tsp Baking Soda
  • 0.5 Tsp Salt
  • 1.5 Tsp Pumpkin Pie
  • 0.5 Cup Buttermilk
  • 0.5 Cup Pecans
  • 1 Cup Raisins
  • 8 oz Cream Cheese
  • 0.25 Cup Maple Syrup
  • 1 Cup Powdered Sugar


Directions

1 Cream Butter Until Soft; Add Sugar, And Beat Until Light And Fluffy. Add Vanilla And Eggs, And Beat Until Fluffy. Add Molasses And Beat Until Well-Mixed. 2 Sift The Dry Ingredients; Add To The Mixture, 1/3 At A Time. Mix Only Until The Dry Ingredients Become Incorporated. 3 Line A 9" X 5" Loaf Pan With Plastic Wrap, So That Some Hangs Over The Outsides. Press The Dough Into The Bottom Of The Pan. Pack It Tightly, And Try To Make The Top As Level As Possible. Cover The Dough With The Plastic Overhangs. Freeze Until Very Firm, Preferably Overnight. 4 Unwrap And Remove Dough From The Pan. Slice Brick Into Thin Slices, No More Than 1/8". Place On A Parchment Or Silpat-Lined Sheetpan (Space At Least An Inch Apart) And Bake At 350 Degrees Until The Edges Turn Dark Brown, 7-12 Minutes, Depending On How Thinly You Have Sliced The Dough. Check The Oven For Doneness At 7 Minutes.

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