Brown Butter Pumpkin Cupcakes

Brown Butter Pumpkin Buttercream:

• 1/2 cup brown butter (113 grams) – instructions on how to make it below
• 1/2 cup unsalted butter, softened (113 grams)
• 4 cups powdered sugar (500 grams)
• 1/3 cup pumpkin puree (75 grams)
• 1 tsp pumpkin spice

Pumpkin Caramel Sauce:

• 1/4 cup granulated sugar (50 grams)
• 2 tbsp heavy cream (30 grams)
• 3 tbsp unsalted butter (42 grams)
• 2 tbsp pumpkin puree (30 grams)
• 1 tsp pumpkin spice
• 1/4 tsp salt (or more to taste)