Ingredients
The following ingredients have 13 Servings
- 3/4 cup(s) unsalted butter
- 1 2/3 cup(s) all-purpose flour
- 2 teaspoon(s) baking powder
- 1 teaspoon(s) salt
- 1/2 teaspoon(s) ground cinnamon
- 1/4 teaspoon(s) nutmeg
- 1/8 teaspoon(s) ground cloves
- 1 cup(s) canned pumpkin puree (not pie filling)
- 1 cup(s) brown sugar
- 1/2 cup(s) granulated sugar
- 2 large eggs
- GLAZE
- 1/2 cup(s) unsalted butter
- 2 cup(s) powdered sugar
- 2 teaspoon(s) pure vanilla extract
- 2 tablespoon(s) milk
Instruction
- Preheat oven to 325 degrees. In a saucepan, melt the butter over medium heat. Continue to cook, stirring occasionally, until the butter turns a golden brown color.
- Drain the butter into a small bowl (leaving the foam on top behind) to let cool.
- Whisk together flour, baking powder, cinnamon, salt, cloves, and nutmeg.
- In another bowl, whisk the sugars, eggs, butter, and pumpkin puree.
- Whisk in the flour mixture until combined.
- Divide the batter evenly among paper-lined cups, filling each 3/4 full.
- Bake until a cake tester inserted in the cupcakes comes out clean. This should take about 20 minutes.
- Transfer cupcakes to wire racks to cool completely before glazing them.
- To make the icing, melt the butter in a small saucepan over medium heat until brown in color. This might take about 10 minutes.
- Remove from heat and pour the butter into a bowl.
- Stir in the powdered sugar, vanilla, and 2 tablespoons of milk to the butter until smooth. You can add more milk by tablespoons if necessary. Use immediately or else it hardens!
- To finish, spoon about 1 tablespoon of glaze over each cupcake. It's okay if it drips down the sides!
