I got this recipes out of Martha Stewart's Cupcakes Cookbook.
3/4 C unsalted butter, room temp.
1 2/3 C all-purpose flour
1/4 C fresh sage (optional)
2 t. baking powder
1 t salt
1/2 t ground cinnamon
1/4 t freshly grated nutmeg
1/8 t ground cloves
1 C canned pumpkin puree
1 C packed light-brown sugar
1/2 C granulated sugar
2 large eggs
Oven 325 degrees. Rub muffin tins with butter and dust with flour. Melt butter in a saucepan over med-low heat. Add sage now if you want. Occasionally swirl the butter until golden brown. Pour into a bowl to stop the cooking, leaving any burned sediment behind.
Whisk together flour, baking powder, salt, cinnamon, nutmeg, and cloves. In another bowl, whisk together puree, sugars, eggs, and butter mixture. Add flour mixture and whisk until just combined.
Fill tins three-quarters full. Rotate tins halfway through cooking (20 minutes).
Cupcakes can be stored overnight or frozen up to 2 months.
When ready, dip top of each cupcake in icing, then turn over quickly and let set. Keep at room temperature.
Brown Butter icing:
1/2 C unsalted butter
2 C sifted confectioners' sugar
2 t pure vanilla extract
2 T milk, more if needed
Melt butter in a saucepan over med. heat, swirling pan occasionally, until nut brown in color....about 10 minutes. Remove from heat. Add confectioners' sugar, vanilla, and 2 T. milk, a little at a time, just until icing is spreadable. Use immediately.
