Melt butter over medium heat in a small skillet until it turns a golden brown. Whisk occasionally. Remove from heat. This is our brown butter.
Stir together the flour, cinnamon, nutmeg, baking soda and salt in a separate bowl. These are our dry ingredients. Set aside.
Whisk together the brown butter, eggs, grated apples, white and brown sugars, applesauce, vegetable oil, vanilla extract and maple extract until combined. These are our wet ingredients.
Spoon about a ¼ cup of dry ingredients into the batter and mix to fully blend. Repeat this process until you mix in all the dry ingredients. Stir in chopped pecans.
Spoon the batter into the muffin liners. Fill about half way to two-thirds the way up the liners. Bake.
If desired, fill each cupcake with a pecan praline sauce and top with a fluffy, decadent brown sugar buttercream frosting.