Pumpkin Spice Brown Butter Cupcakes

Just in time for Halloween, I thought i'd fulfill your pumpkin spice cravings, since that's pretty much all people talk about this time of year. To be honest I have never been a big pumpkin fan - I don't like pumpkin pie okay, don't hate me - nor have I jumped on the pumpkin spiced latte bandwagon. But I did enjoy these, the flavor isn't too overwhelming so keep reading pumpkin haters, you may be converted yet.

Another, reason, I really wanted to use pumpkin was because of how moist it makes your cupcakes. Pumpkin's or zucchini's are so great for baking, and using them makes you feel slightly better about stuffing your face after the fact. You can find a similar zucchini recipe I've made here.

For the cupcakes you'll need:


  • 3/4 cup unsalted butter, room temperature
  • 1 2/3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1 cup canned pumpkin puree
  • 1/2 cup granulated sugar
  • 2 large eggs


Preheat your oven to 325 degrees F. In a saucepan, melt the butter over medium-low heat.  Continue to cook until the butter turns golden brown. Note, it will foam A LOT when it is almost ready, once it starts to smell like caramel and becomes a light golden brown, skim foam from the top then pour into a bowl to stop the cooking. Let cool.

Whisk together flour, baking powder, salt, cinnamon, nutmeg, and cloves. In another bowl, whisk together pumpkin, both sugars, eggs and brown butter. Add flour mixture and whisk until just combined - it will seem pretty dry but don't worry that is OK.

Divide batter evenly among lined cups, filling each 3/4 full.

The real winner in this recipe is the icing, doesn't look like much but it's by far my new favorite and incredibly easy to make. Plus, you can lather this icing on any type of cupcake, or donuts for that matter. Here's what you'll need:


  • 4 ounces (1 stick) unsalted butter
  • 2 cups sifted confectioners' sugar
  • 2 teaspoons pure vanilla extract
  • 2 to 4 tablespoons whole milk


  1. Heat butter in a saucepan over medium heat until golden brown, about 10 minutes. It will start to smell like heaven, otherwise known as maple syrup/caramel. Carefully pour butter into a bowl, leaving sediment behind.

  2. Add sugar, vanilla, and 2 tablespoons milk to butter (I also added a bit of cinnamon), and stir until smooth. If glaze is too thick, add more milk. Use immediately.

Enjoy! Let me know what you think in the comments below!