Preheat the oven to 350°F (180°C).
Combine all dry ingredients.
In a separate bowl, using either a handheld or stand mixer on medium speed, beat butter with the agave nectar.
Beat in the eggs, one at a time.
Add in the purée.
On low speed, add the flour mixture a little bit at a time until you have added it all and you have a cake-like batter.
Line a mini muffin pan with cupcake liners and distribute batter equally, filling each about three-quarters full.
Cook for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean.
Cool and serve warm with fresh fruit and raisins, if desired.