Easy Fall Dessert:: Pumpkin Cupcakes

This is the season of all things pumpkin. In fact, you're probably seeing it everywhere right now, but the truth is, I love pumpkin. I also love cupcakes, and everyone loves butter. With that in mind, I love to whip up these pumpkin cupcakes each year.

These cupcakes are moist, rich, and decadent. The decadence comes from the thick, creamy brown butter frosting. Trust me, it's as good as it sounds. 'Tis the season to put pumpkin in and on everything. I can pretty much guarantee that you'll love these.

Pumpkin Cupcakesmakes 24 cupcakesYou will need:- 1 cup of sugar- 1 stick butter softened- 3 eggs, room temperature- 1/2  teaspoon vanilla- 1 1/2  cups flour- 1/2  teaspoon baking powder- ½ teaspoon baking soda- 1/2 teaspoon of cinnamon- ½ teaspoon salt- 1/4 cup milk- 1 cup of pumpkin pureeTo prepare:Preheat oven to 350 degrees FFill two, 6-cup muffin pans with cupcake linersIn the bowl of a standing mixer fitted with a paddle, place butter and sugar and combine until creamy. Approx. 2-3 minutes. Add eggs one at a time, then add vanilla.In a bowl, mix flour, baking powder, baking soda and salt. Add the dry ingredients to the butter mixture on low speed, finally add milk.Pour the batter into the prepared cupcake liners, 3/4 way up the liner. Bake for 20 minutes until inserted knife comes out clean, cool for 30 minutes.Brown Butter FrostingYou will need:- 1 1/4 sticks butter- 5 cups of powdered sugar- 1 teaspoon vanilla- 1/4 cup milkTo prepare:Brown butter on medium heat until lightly toasted. Pour sugar, milk and vanilla in the bowl of a standing mixer. Turn the mixer on slow and add browned butter slowly until the frosting comes together.*note this frosting has a tough consistency so you will need to apply to the cupcakes with a firm yet gentle touch.