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For the cupcakes:
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Preheat oven to 325 F. Line two 12-count muffin tins with paper liners and set aside.
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In a saucepan, melt the butter over medium-low heat and continue to cook, swirling occasionally, until butter turns golden brown (this takes about 3-4 minutes). Skim foam off from the top and discard it and remove pan from heat. Pour the browned butter into a bowl to stop the cooking. Set it aside and let it cool.
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In a medium bowl, whisk together both flours, baking powder, salt, cinnamon, nutmeg and cloves. In a large bowl, whisk together the yogurt, pumpkin puree, both sugars, eggs, vanilla extract and browned butter. Add the flour mixture, and whisk until just combined.
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Divide batter evenly among the lined cups, filling each three-quarters full. Bake until a toothpick inserted in the centers comes out clean, about 20 minutes. Transfer pans to a wire cooling rack and allow the cupcakes to cool about 10 minutes. Remove cupcakes from pans and let them finish cooling on racks.
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For the frosting:
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Beat the yogurt and butter in the bowl of a stand mixer fitted with the paddle attachment on medium-high speed until light in color and fluffy, about 3 minutes. Reduce speed to low, add powdered sugar, and mix until completely incorporated. Turn off the mixer, and then add the caramel sauce. Beat frosting on low to combine, and then increase to medium-high and beat until airy and thoroughly mixed, about 2 minutes.
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Frost the cooled pumpkin cupcakes with the caramel frosting and and drizzle cupcakes with extra caramel sauce, if desired.
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Recipe adapted from Martha Stewart.
