Author Pam - For the Love of Cooking / Original by Sally's Baking Addiction
Equipment
Muffin Tin
Ingredients
Pumpkin Cupcakes:
1cupflour
1½tsppumpkin pie spice
1tspcinnamon
1tspbaking powder
½tspbaking soda
½tspsalt
1cuppumpkin puree**Not pumpkin pie filling
¾cupbrown sugar
½cupvegetable oil
2eggs, well beaten
1tspvanilla extract
Brown Butter Frosting:
8tbspunsalted butter
2⅔cupspowdered sugar
¼cupheavy cream, more if needed
½tspvanilla extract
Pinch of salt
Crushed candied pecans, optional
Instructions
Preheat the oven to 350 degrees. Line a muffin tin with cupcake liners.
Make the cupcakes by whisking together the flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt together in a large bowl.
Whisk together the pumpkin puree, brown sugar, vegetable oil, eggs, and vanilla extract together until very well combined. Pour the wet ingredients into the dry ingredients and beat with a hand mixer or whisk until completely combined.
Spoon the batter into the cupcake liners only 2/3 full to avoid spilling over the sides. Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely before frosting.
Make the brown butter frosting by heating a small saucepan over medium-low heat. Add the butter and cook, stirring frequently, until it starts to smell nutty and turns golden brown. Don’t burn it! Remove from the stove and pour into a glass bowl. Place into the refrigerator to harden.
Remove the brown butter from the refrigerator and allow it to come to room temperature. Place it into a large mixing bowl and beat with a mixer until creamy. Add the powdered sugar, heavy cream, vanilla, and salt; beat until fluffy and smooth.
Transfer the frosting to a piping bag and frost the cupcakes. Sprinkle the tops with crushed pecans, if desired. Store in a sealed container in the refrigerator. Enjoy.