Pumpkin Brown Sugar Cupcakes

Katie Nichols


These cupcakes are a perfect autumn treat! They have just the right amount of real pumpkin flavor topped with a savory brown-butter glaze.

Blue Ribbon Recipe

Your kitchen will smell heavenly while these are baking. The cupcakes are dense, rich and full of spices. The cupcake itself tastes like autumn, but the glaze is what makes the recipe. It's really rich and, thanks to the browned butter, has a wonderful buttery flavor. This glaze isn't typical - it's really thick and the perfect topping for this fall treat. Test Kitchen Avatar The Test Kitchen


★★★★☆ 3 votes

25 Min
20 Min


  • 3/4 c
    unsalted butter
  • 1 2/3 c
    all-purpose flour
  • 2 tsp
    baking powder
  • 1 tsp
  • 1/2 tsp
    ground cinnamon
  • 1/4 tsp
  • 1/8 tsp
    ground cloves
  • 1 c
    canned pumpkin puree (not pie filling)
  • 1 c
    brown sugar
  • 1/2 c
    granulated sugar
  • 2 large

  • 1/2 c
    unsalted butter
  • 2 c
    powdered sugar
  • 2 tsp
    pure vanilla extract
  • 2 Tbsp

How to Make Pumpkin Brown Sugar Cupcakes


  1. 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.
  2. Drain the butter into a small bowl (leaving the foam on top behind) to let cool.
  3. Whisk together flour, baking powder, cinnamon, salt, cloves, and nutmeg.
  4. In another bowl, whisk the sugars, eggs, butter, and pumpkin puree.
  5. Whisk in the flour mixture until combined.
  6. Divide the batter evenly among paper-lined cups, filling each 3/4 full.
  7. Bake until a cake tester inserted in the cupcakes comes out clean. This should take about 20 minutes.
  8. Transfer cupcakes to wire racks to cool completely before glazing them.
  9. To make the icing, melt the butter in a small saucepan over medium heat until brown in color. This might take about 10 minutes.
  10. Remove from heat and pour the butter into a bowl.
  11. 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!
  12. To finish, spoon about 1 tablespoon of glaze over each cupcake. It's okay if it drips down the sides!

Printable Recipe Card

About Pumpkin Brown Sugar Cupcakes

Course/Dish: Cakes
Other Tags: Quick & Easy For Kids

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