Ingredients:

  • 1 ½ cups All-Purpose Flour, sifted
  • ¾ cup Granulated Sugar
  • ½ cup, packed Light Brown Sugar
  • 1 tsp Baking Powder
  • 1 tsp Baking Soda
  • ½ tsp Fine Sea Salt
  • 2 tsp Ground Cinnamon
  • 1 tsp Ground Ginger
  • ½ tsp Ground Nutmeg
  • ¼ tsp Ground Cloves (optional)
  • 1 cup Canned Pumpkin Purée (not pie filling)
  • ½ cup Vegetable Oil
  • 2 Large Eggs, room temperature
  • 1 tsp Vanilla Extract (for cupcakes)
  • 6 Tbsp Unsalted Butter (for browning)
  • 8 oz Full Fat Cream Cheese, softened
  • 3 cups Powdered Sugar, sifted
  • 1 tsp Vanilla Extract (for frosting)
  • Pinch Fine Sea Salt (for frosting)

Instructions:

  1. Preheat the oven to 350°F (180°C). Line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and all spices until completely homogenous.
  3. In a separate medium bowl, whisk together the pumpkin purée, vegetable oil, eggs, and vanilla extract until smooth.
  4. Add the wet ingredients to the dry ingredients. Mix on low speed or gently fold with a spatula until just combined. Do not overmix.
  5. Scoop the batter evenly into the prepared liners, filling each approximately two-thirds full.
  6. Bake for 20–22 minutes. Test for doneness by inserting a clean skewer into the center; it should come out clean or with a few moist crumbs attached.
  7. Cool the cupcakes in the tin for 5 minutes, then transfer them immediately to a wire rack to cool completely. They must be fully cooled before frosting.
  8. Brown the Butter: Place the 6 Tbsp of butter into a small saucepan over medium heat. Continue heating past melting until golden-brown specs form at the bottom and a rich, nutty aroma is present.
  9. Cool the Brown Butter: Immediately pour the brown butter (including the solids) into a heatproof bowl and refrigerate for 15–20 minutes until it has solidified back to a soft, peanut-butter consistency.
  10. Cream the Base: Using a stand mixer, beat the softened cream cheese and the solidified, cooled brown butter together until smooth and fluffy. Scrape down the sides.
  11. Add Sugar: Gradually add the sifted powdered sugar, vanilla, and pinch of salt, mixing on low speed until incorporated.
  12. Whip: Increase the speed to medium-high and beat for 2–3 minutes until the frosting is light, fluffy, and stiff enough to pipe. Frost the completely cold cupcakes generously.