Pumpkin-Brown Butter Cupcakes

Cupcakes:
3/4 c. unsalted butter, room temperature
1-2/3 c. all purpose flour
2 tsp. baking powder
1 tsp. salt
1/2 tsp. ground cinnamon
1/4 tsp. grated nutmeg
1/8 tsp. ground cloves
1 c. canned pumpkin puree
1 c. packed light brown sugar
1/2 c. sugar
2 large eggs

Brown Butter Frosting:
1/2 c. unsalted butter
2 c. powdered sugar, sifted
2 tsp. vanilla extract
2 tbsp. milk

How to make it :

Heat oven to 325°F.  Spray regular-sized muffin pan with non-stick cooking spray.  For the cupcakes, melt butter in medium-sized saucepan over medium-low heat.  Cook, swirling occasionally, until butter turns golden brown.  Skim foam from top and remove from heat.  Transfer to bowl, leaving any burnt sediment behind.  Set aside.
In a small bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, and cloves.  In another bowl, whisk together pumpkin puree, light brown sugar, sugar, eggs, and brown butter.
Add flour mixture to pumpkin mixture and whisk together until combined.
Pour batter into muffin cups, filling just about 3/4 full.  Bake 20 minutes or until toothpick inserted in center of cupcake comes out clean.  Let cupcakes cool in pan for a couple of minutes before transferring to wire rack to cool completely.
For frosting, melt butter in medium-sized saucepan over medium heat, swirling occasionally, until nut-brown in color (about 10 minutes).  Pour butter into bowl, leaving any burnt sediment behind.
Add powdered sugar, vanilla extract, and milk and stir until smooth.
Dip tops of cupcakes into frosting and place on wire rack to let frosting set