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.
Spoon the batter into the cupcake liners until about three-quarters full. Bonus points for using fun fall cupcake liners.
Bake the pumpkin cupcakes until a toothpick comes out clean in the middle. Let them cool on a wire rack.
As the cupcakes cool, make the frosting. While lots of flavors match with pumpkin, I love this bourbon caramel frosting.
apple spice cupcakes
Pumpkin pound cake
bourbon banana bread