Preheat the oven to 350°F (180°C). Line a cupcake pan with cupcake liners.
Whisk the flour, baking powder, baking soda, cinnamon, allspice, ginger, nutmeg, cloves, and salt together in a large bowl. Set aside. Whisk the pumpkin, LACTAID® Milk, vanilla, brown sugar, sugar, oil, and eggs together until combined. Pour the wet ingredients into the dry ingredients and whisk until completely combined.
Spoon the batter into the liners until each cup is ⅔ full. Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely before frosting.
To Make the Maple Brown Butter Buttercream Frosting:
Cube the butter and place in a light-colored skillet. (Light colored helps you determine when the butter begins browning.) Melt the butter over medium heat, stirring constantly. Once melted, the butter will begin to foam. Keep stirring. After 5-8 minutes, the butter will begin browning; you’ll notice lightly browned specks begin to form at the bottom of the pan and you'll begin to smell a nutty aroma. Once browned, immediately remove from heat, pour into a heat-proof bowl, and freeze until solidified, about 20 minutes.
In a large bowl using a handheld or stand mixer fitted with the paddle attachment, beat the solidified brown butter on medium-high speed until smooth and creamy. Add the powdered sugar, LACTAID® Milk, and maple syrup. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes.
Frost cooled cupcakes however you’d like. I used a Wilton 1M piping tip for these pictured cupcakes.
Store leftovers in the refrigerator for up to 5 days.