1-Step 1: Brown the Butter In a nonstick pan over medium heat, melt and stir the butter constantly until it turns a deep golden brown with a nutty aroma. Remove from heat and chill until it’s near room temperature, which takes about 10-15 minutes.

2-Step 2: Mix the Batter In a large bowl, whisk together the eggs, dark brown sugar, vegetable oil, maple syrup, vanilla extract, and pumpkin puree until smooth. Then, add the flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, ground ginger, allspice, and salt, whisking until fully combined.

3-Step 3: Bake the Cupcakes Fill the cupcake liners about 3/4 full with batter and bake for 18 to 19 minutes. Check for doneness with a toothpick; it should come out with moist crumbs. Let the cupcakes cool in the pan for a few minutes before transferring to a wire rack.

4-Step 4: Prepare the Frosting Beat the softened brown butter and cream cheese together for about 2 minutes until creamy. Add the powdered sugar in halves, mixing after each addition, then stir in the milk, vanilla extract, cinnamon, and salt until smooth.

5-Step 5: Frost and Serve Once the cupcakes are fully cooled, pipe the frosting onto them. For dietary adaptations, vegan bakers can use flax eggs and plant butter. If you’re interested in more baking ideas, check out our funfetti Greek yogurt muffins recipe for a fun twist on similar treats. Prep time is around 1 hour, cook time 30 minutes, and total time 1 hour 30 minutes.