1 1/2 cups Butter

3 1/3 cup Flour
4 tsp Baking Powder
2 tsp Salt
1 tsp Cinnamon
1/2 tsp Nutmeg
1/4 tsp Cloves

2 cups Pumpkin Puree
2 cups Light Brown Sugar
1 cup Sugar
4 lg Eggs


Browned Butter Glaze

1 cup Unsalted Butter
4 cups Powdered Sugar
4 tsp Vanilla
4 tbsp Milk (or more as needed)

Melt butter in small saucepan over medium heat, swirling pan occasionally, until nut-brown in color. Remove from heat and pour into a bowl to cool. Add sugar, vanilla and first 3 tablespoons of milk. Add more milk a tablespoon at a time as needed for desired consistency.

Preheat to 325 degrees. Insert paper cups into 2 cupcake trays. Whisk dry ingredients together and set aside. In a medium saucepan, cook butter until golden brown. Swirl butter occasionally so solids don't burn. Skim foam and remove from heat. Pour into a mixing bowl to stop the cooking process and let it cool. Add sugars and eggs one at a time, followed by the pumpkin puree. Stir in dry ingredients until just combined.

Fill cupcake line 3/4 full. Bake for 20 minutes (or until toothpick tests clean) turning trays at the halfway mark. Unfrosted cupcakes can be stored at room temperature overnight or frozen for up to a month. Spoon Icing onto cupcakes. Sprinkle with Cinnamon & Sugar, if desired.