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Pumpkin Brown Butter Cupcakes

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Handle the Heat
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dessert nut free vegetarian thanksgiving

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Ingredients

3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for tins

1 2/3 cup all-purpose flour, plus more for tins

1/4 cup fresh sage leaves, cut into chiffonade (optional)

2 teaspoons baking powder

1 teaspoon salt

1/2 teaspoon cinnamon

1/4 teaspoon freshly grated nutmeg

1/8 teaspoon ground cloves

1 cup canned pumpkin puree (not pie filling)

1 cup packed light-brown sugar

1/2 cup granulated sugar

2 large eggs

Brown Butter Icing (Recipe follows)

1/2 cup (1 stick) unsalted butter

2 cups sifted confectioners' sugar

2 teaspoons pure vanilla extract

2 tablespoons milk, plus more if needed

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