Move over pumpkin pie! Fluffy pumpkin cupcakes are moist and flavorful thanks to brown butter and a light, sweet buttercream frosting infused with cinnamon.
Okay, y’all…it’s time for me to face the music. November is drawing to a close and this is going to be my last pumpkin recipe of the season (*sniff*)! Now that doesn’t mean that I’m going to stop baking with pumpkin, just sharing it. After all, pumpkin is about to be overshadowed by peppermint and eggnog and Christmas cookies, and that’s okay…because I am finally feeling ready.
You may have noticed that my recipes tend to stick with the current season rather than jumping too far ahead to futuristic upcoming holidays. That might make me a bad blogger, but I just can’t bring myself to think about Christmas until I’m past Turkey Day! I have a lot of admiration for the bloggers who give us plenty of time to plan ahead by posting pumpkin recipes in July and Christmas recipes in October, and sometimes I wish that I, too, could get in the spirit of the various holidays that far in advance. But mark my words…the day after Thanksgiving, I’ll be decorating my tree and hitting publish on my first Christmas post of the season! Just not a day sooner. 😉
Anywho, these here pumpkin cupcakes are a perfect way to get ready for Thanksgiving and bid adieu to fall. I love what brown butter does for my baking, and these little beauties are no exception. Brown butter has such a deep, caramelized, almost nutty flavor, which ends up being a perfect complement to the pumpkin. And the frosting? Sweet, whipped buttercream is enhanced with spicy cinnamon. What sounds better on a pumpkin cupcake than that?
This recipe was originally shared as a contributor post over at A to Zebra Celebrations.
More yummy pumpkin treats…