Ingredients

• 2 cups all-purpose flour
• 4 teaspoons pumpkin pie spice
• 3 teaspoons baking powder
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 2 cups granulated sugar
• 3/4 cup canola oil
• 1/2 cup unsweetened applesauce
• 1 tablespoon pure vanilla extract
• 2 cups canned pumpkin
• 4 large eggs
• Brown Butter Buttercream, recipe follows
• 1 cup unsalted butter, room temperature, divided
• 4 cups powdered sugar (about 2 pounds)
• 2 teaspoons pure vanilla extract
• 3 to 6 tablespoons buttermilk

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Instructions

1. Preheat the oven to 350 degrees F. Line 2 regular size cupcake pans with cupcake liners.
2. In a large bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, cinnamon, ground cloves, and salt. Set the bowl aside. In a large bowl using an electric mixer on low speed, combine the sugar, oil, applesauce, vanilla extract, and pumpkin. Add the eggs 1 at a time. Mix on low until combined. Gradually add the flour mixture until just combined.
3. Fill the cupcake liners three-quarters full with batter and bake until the cupcakes spring back when touched with your finger, about 20 minutes. Let cool in the pans for a few minutes, and then remove to a wire rack to cool completely.
4. In a saucepan, heat 1/2 cup butter over medium-low heat until lightly browned, about 8 minutes. Cool. In a large bowl using an electric mixer on medium speed, beat the remaining 1/2 cup butter for 30 seconds. Add the cooled brown butter and beat until combined. Add the powdered sugar and vanilla. Beat in the buttermilk, 1 tablespoon at a time, until spreadable.