Melt the butter in a small saucepan over medium-low heat. Give the pan a shake occasionally and continue to cook until butter turns golden brown.
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In separate bowls, combine the dry ingredients and wet ingredients, and then whisk them together to make one cohesive batter.
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Spoon the batter into the cupcake liners until about three-quarters full. Bonus points for using fun fall cupcake liners.
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Bake the pumpkin cupcakes until a toothpick comes out clean in the middle. Let them cool on a wire rack.
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As the cupcakes cool, make the frosting. While lots of flavors match with pumpkin, I love this bourbon caramel frosting.
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