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.

★★★★★ 1 vote
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


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

About Pumpkin Brown Sugar Cupcakes

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