Pumpkin-Brown Butter Cupcakes

Hello fellow cupcake lovers! Yes, I am still alive and baking away. But if you have recently noticed a gaping hole in your life where cupcake blogging used to be, do not fear, I'm back! In the last three-ish months, I have moved, started another semester and a new job, and have lost many hours of sleep thanks to the wonderful invention of Biochemistry. So now I'm turning to my old stand-by stress relief activity: eating baked goods.
To get into the season, my roommate and I went to grocery store on the first day of fall and bought pounds of canned pumpkin, which actually turned out to be pumpkin pie filling. It works out to be the same thing, even if Martha says it doesn't. The proof:
In this recipe, you first brown the butter before adding it to the other wet ingredients. I'm not exactly sure why, it probably adds a "fuller" flavor, whatever the hell that means. I liked it because it made the butter much easier to mix than if it was room temp. I went a little light on the sugar because the pie filing already had some, and it worked out fine. I still added the full amount of spices, because you can never have too much Cinnamon. The icing was perfect for these cupcakes, much better than a buttercream.It was just more browned butter mixed with powdered sugar. The recipe was too much for the number of cupcakes I had, which seems to happen a lot with Martha's recipes, and is getting frustrating. The cupcakes tasted delicious, and were great for breakfast :) I highly recommend for getting into the fall spirit!

Coming up next: Halloween Cupcakes (Both me and Martha's favorite holiday!)