Heat the oven to 325°F (165°C) with a rack placed in the middle. Prepare 18-20 paper liners in two muffin tins.

In a 2-3 quart saucepan, melt the 3/4 cup butter over medium heat. Continue to stir occasionally while keeping the heat at medium. The butter will bubble, producing a thick white foam. Once the foam begins to subside, brown specks will appear at the bottom. Keep stirring and watch for a nutty scent. When you see the brown bits and smell the nutty aroma, take it off the heat immediately, since it can burn quickly. Let it cool a bit.

In a large bowl or the bowl of a stand mixer, combine the pumpkin puree, brown sugar, and granulated sugar, whisking well. Then add the vanilla. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.

Once the browned butter has cooled (it should still be warm but not hot enough to scramble the eggs), pour it into the pumpkin mixture and stir thoroughly, making sure to scrape the bottom and sides.

In a separate medium bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and cloves. Add this dry mixture to the batter in a few additions, stirring after each. Scrape the sides and bottom. Mix only until combined, with no visible flour streaks. A few small lumps are fine.

Spoon about 1/4 cup of batter into each lined cupcake cup.

Bake at 325°F (165°C) in the center of the oven, one pan at a time, for 18-20 minutes. (If you have only one muffin tin, cool it in the fridge for a few minutes before baking the next batch.) Cupcakes are done when a toothpick inserted into the center comes out clean, or when the top springs back when pressed gently.

Within 3-4 minutes after removing from the oven, transfer the cupcakes to a wire rack to cool completely, which prevents soggy bottoms. Be cautious not to burn yourself.

Once fully cooled, apply the Maple Pecan Frosting using a pastry bag with a large star tip, or cut a corner off a ziplock bag, or simply spread it with a butter knife.

Optionally, place a pecan on top of each cupcake and drizzle with extra maple syrup.