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Brown Butter Pumpkin Pie Cupcakes


  • 3/4 c unsalted butter at room temperature
  • 1 2/3 c all-purpose flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp freshly grated nutmeg
  • 1/4 tsp ground cloves
  • 1 c canned pumpkin pie filling
  • 1 c lightly packed light brown sugar
  • 1/4 c granulated sugar
  • 1 tsp vanilla extract
  • 2 large eggs


The Butter

  • In a saucepan, melt the butter over medium-low heat and continue to cook, swirling occasionally, until butter turns golden brown
  • Skim foam from top, and remove from heat.
  • Pour into a bowl to stop the cooking, leaving any burned sediment behind.
  • Let cool.

The Batter

  • In one bowl, mix the flour, baking powder, salt, cinnamon, nutmeg, and cloves
  • In another larger bowl, whisk the pumpkin, sugars, eggs, vanilla extract, and brown butter.
  • Add the flour mix in batches and whisk until just combined.
  • Line a cupcake tray with liners and fill each cup 3/4 full.
  • Bake at 325F for 10 minutes, rotate, then bake for another 9-10 minutes.
  • Cool cupcakes completely before removing from tray.
  • Ice the cupcakes with the salted caramel icing (I prefer a bag with a nice fat tip)
  • For the drizzle, scoop some caramel into a sandwich bag and cut a TINY hole by snipping a bit of a corner off and go back and forth over the icing.


Cooking at sea level, I find that I need to add a bit more baking powder. I usually put in a heaping tsp and a regular level tsp.
Adapted from Two Peas & Their Pod