Ingredients

• 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
• 1 2/3 cups all-purpose flour
• 2 teaspoons salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• 1/8 teaspoon ground cloves
• 1 cup canned pumpkin puree (NOT pie filling - just pumpkin)
• 1 cup packed light brown sugar
• 1/2 cup granulated sugar
• 2 large eggs

Directions

1. Preheat over to 325 degrees
2. Line muffin tins with paper liners
3. In a sauce pan, melt butter over medium-low heat and continue to cook, swirling occasionally until butter turns golden brown.
4. skim foam from top and remove from heat.
5. pour into a bowl to stop the cooking process, leaving any burned sediment behind. allow to cool.
6. whisk together flour, baking powder, salt, cinnamon, nutmeg, and cloves.
7. in another bowl, whisk together pumping puree, both sugars, eggs, and brown-butter mixture.
8. add the flour mixture, and whisk until just combined.
9. divide batter evenly among lined cups, filling each 3/4 full
10. bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean -- about 20 minutes
11. transfer to wire racks to cool completely before removing cupcakes.
12. frost with cinnamon cream cheese frosting