Brown Butter Pumpkin Cupcakes Biscoff Filling Vanilla Bean Cream Cheese Frosting

Makes about 15 cupcakes

6 oz unsalted butter
1 2/3 cups all-purpose flour
2 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 cup pumpkin puree
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs, at room temperature

1. Preheat oven to 325 F. Line cupcake pans with paper liners.
2. Add the butter to a medium saucepan and set over medium-low heat. The butter will melt then begin to bubble and foam. Eventually it will start to turn brown and smell nutty – be patient and watch carefully, it can go from brown to burned quickly. Remove the pan from the heat and pour the butter into a small heatproof bowl to stop the cooking. Set aside to cool.
3. In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg and cloves. Grab a second medium bowl and add the pumpkin puree, brown sugar, granulated sugar, eggs and the cooled brown butter. Whisk until thoroughly combined. Add the dry ingredients to the bowl and whisk just until combined.
4. Divide the batter among the liners, filling each about 2/3 to 3/4 full. Bake for 20-25 minutes (rotating the pans halfway through), or until a toothpick inserted in the center comes out clean. Transfer the pans to wire racks and let the cupcakes cool for just a few minutes before removing them to the racks to cool completely.