Brown Butter Pumpkin Cupcakes

3/4 C butter
208 g flour

2 t baking powder

1 t salt

1 T pumpkin pie spice

220 g dark brown sugar

100 g sugar

2 eggs, room temp

9 oz pumpkin purée

1 t vanilla

1 t maple extract

Preheat oven to 325 and line muffin tin.

Brown butter and set aside to cool.

Whisk together flour, powder, salt, and spice.

Separately, butter, sugars, eggs, purée, and extracts.

Mix wets into drys just until combined.

Batter will be very thick.

Bake 20 mins or until done.

Fill with bourbon caramel sauce.

Top with bourbon caramel buttercream.

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