Brown Butter Pumpkin Cupcakes with Maple Cream Cheese Frosting

Makes about 15 cupcakes

• 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
  
• 1/2 cup all-purpose flour, 1/2 cup + 2/3 whole wheat flour + 1/3 cup Oat Bran 
  
• 2 teaspoons baking powder
  
• 1 teaspoon salt
  
• 1/2 teaspoon ground cinnamon ( I added a bit more for taste)
  
• 1/4 teaspoon freshly grated nutmeg ( I only had ground nutmeg on hand)
  
• 1/8 teaspoon ground gloves
• 1/8 teaspoon ground ginger (Just for an added zip! - I use it in my pumpkin cheesecake and they are delicious) 
  
• 1 cup canned pumpkin puree (not pie filling)
  
• 1 splash of vanilla
  
• 1 cup packed light brown sugar
  
• 1/2 cup granulated sugar (if you're not a fan of white sugar, add a bit less - the frosting is fairly sweet)
  
• 2 large eggs

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