BROWN BUTTER PUMPKIN CUPCAKES with BISCOFF FROSTING Recipe | Yummly
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BROWN BUTTER PUMPKIN CUPCAKES WITH BISCOFF FROSTING

THE SPIFFY COOKIE
16Ingredients
65Minutes
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BROWN BUTTER PUMPKIN CUPCAKES WITH BISCOFF FROSTING
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Ingredients

US|METRIC
4 SERVINGS
  • 3/4 cup unsalted butter
  • 1 2/3 cups all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. canela
  • 1/2 tsp. nutmeg
  • 1/4 tsp. cloves
  • 1/2 tsp. salt
  • 1 cup pumpkin puree
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1 cup unsalted butter (room temperature)
  • 1 cup Biscoff (or Speculoos cookie spread)
  • 4 cups powdered sugar
  • 2 Tbsp. heavy cream (or milk)
  • toffee (for topping, optional)
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