Brown the Butter: In a saucepan, melt butter over medium heat; cook until it turns golden brown and emits a nutty aroma, about 6-9 minutes. Remove from heat and allow to cool slightly.

Prepare the Oven: Preheat your oven to 350°F (175°C). Line muffin pans with cupcake liners.

Mix Dry Ingredients: In a large bowl, whisk together the cake flour, baking soda, baking powder, salt, ground cinnamon, ginger, nutmeg, and other spices.

Combine Wet Ingredients: In a separate bowl, whisk the granulated and brown sugars with the vegetable oil. Add the eggs one at a time, whisking after each addition until smooth.

Add Flavors: Stir in vanilla extract, canned pumpkin puree, and whole milk until combined.

Mix Everything: Gently fold the dry ingredients into the wet mixture using a spatula until just combined.

Bake: Spoon the batter into prepared cupcake liners, filling each about three-quarters full. Bake for 18-22 minutes or until a toothpick inserted comes out clean. Let cool in the pan for 5 minutes before transferring to a wire rack.

Make the Frosting: In a bowl, beat the softened cream cheese and cooled brown butter until smooth. Gradually add the powdered sugar, vanilla, spices, and a pinch of salt, continuing to beat until fluffy.

Frost Cupcakes: Once cooled, pipe or spread the frosting generously on each cupcake.