Brown Butter Pumpking Cupcakes

Oh My!  These Brown Butter Pumpkin Cupcakes are just way to Divine.  I warn you if you make these make sure you have others to share them with because you just might find yourself eating more than your fair share.  No joke!  I ate 4 yesterday justifying it by the fact that I hadn't eaten breakfast.  
Well, I am off to see my sons Thanksgiving program and to eat some most likely dry turkey.  Hope you are having a great day.  The week is halfway over. Do you have any plans for the weekend?  Do tell me!  We are leaving for Florida.

browned butter pumpkin Cupcakes

1 1/2 cups pumpkin puree

3/4 cups butter

2 eggs

1/3 cup buttermilk

2 cups flour

1 1/2 teaspoons baking soda

3/4 teaspoon salt

1 1/2 teaspoons cinnamon

1 teaspoon ginger

1/4 teaspoon cloves

1 1/2 cups sugar

2/3 cups packed brown sugar

preheat oven to 350 degrees. melt butter in a saucepan over medium heat, swirling occasionally, until it is golden brown and has a nutty aroma (about 4 minutes). remove butter from heat and let cool. in a separate bowl, sift together flour, baking soda, salt, cinnamon, ginger, and cloves. in a separate, larger, bowl mix together pumpkin puree, sugar, brown sugar, eggs, and buttermilk until well combined. stir the dry ingredients into pumpkin mixture until just combined. then stir in the browned butter. bake cupcakes/cake until an inserted toothpick comes out clean.

cream cheese frosting

8 ounces cream cheese, softened

4 tablespoons butter, room temperature

about 1 1/2 cups powdered sugar

about 1/4 cup whole milk

mix all ingredients together until smooth. add powdered sugar or milk to get the desired consistency.