mini pumpkin spice cupcakes

mini bites of fall. topped with brown butter and sugar.

short. simple. sweet.

and perfectly spiced.

mini pumpkin spice cupcakes
adapted from martha stewart's cupcakes
1 hour, makes 36 minis

3/4 cup butter
1 2/3 cup flour
2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon grated nutmeg
1/8 teaspoon ground cloves
1 cup pumpkin puree (not pie filling)
1 cup brown sugar
1/2 cup granulated sugar
2 eggs
brown butter icing, optional

1. in a medium saucepan, melt the butter over medium-low heat. cook until butter turns golden brown, but doesn't burn, about 5 minutes. pour into a bowl and leave behind any burnt bits. let cool for 30 minutes or so.
2. preheat your oven to 325F. spray mini cupcake tins with non stick spray or line with paper liners.
3. whisk flour, baking powder, salt, cinnamon, and nutmeg in a medium bowl.
4. in a separate large bowl, whisk the pumpkin, sugars, eggs, and brown butter.
5. add the dry ingredients to the wet and whisk until combined.
6. fill mini cups about 2/3 full. bake about 12-14 minutes, or until a toothpick comes out clean.
7. let cool in the pan a couple minutes before turning out onto a rack to cool completely.
8. when cool, ice with brown butter icing if you wish.
9. cupcakes are best within a day or two of making them. then they start to get gooey on the outside and dry on the inside. not a good cupcake combo.