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.