Pumpkin Cupcakes with Cream Cheese Frosting

In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and spices until well combined. In a separate bowl, combine the pumpkin, oil, brown sugar, eggs, and vanilla, and whisk just until combined. Use a rubber spatula to scrape the bottom and sides of the bowl and give the batter a few final folds.

Scoop the cupcake batter into the prepared muffin tins using a 3 Tablespoon (size 20 or 2-ounce) cookie scoop.

Bake the cupcakes at 350°F for 18-20 minutes, until the center of the cupcakes spring back to the touch (or a toothpick comes out mostly clean). Allow the cupcakes to cool completely before frosting.

Brown Butter Cream Cheese Frosting: In a small pot, add the butter and melt it over medium-low heat. Stirring constantly, brown the butter until it becomes foamy on top and turns a deep golden color. You’ll know it’s done when you see darker brown bits on the bottom of the pan and the butter has a nutty aroma. Set aside to cool and completely solidify - you can place it in the fridge to speed it up.

Add the soft, solidified brown butter to the bowl of a stand mixer fitted with a paddle attachment. Beat the butter for about 30 seconds, until smooth. Add the cream cheese and mix until combined, about 2 minutes. Scrape down the bowl with a rubber spatula.

Add half the powdered sugar along with the vanilla and salt. Mix until mostly incorporated, then add the remaining half of powdered sugar. Scrape the bowl again, then mix until the frosting just until it’s combined - be careful not to overmix. Chill the frosting in the fridge for about 30 minutes before piping it on the cupcakes.

Decorating: Once the frosting has chilled, fill a piping bag fitted with a large round tip and add the cream cheese frosting. Pipe a swirl of frosting on top of the cooled cupcakes, then finish with a pumpkin pick or edible topper, if desired!