Preheat your oven to 350° Fahrenheit and add liners to your muffin tin.
Brown your butter. To do this, add 4oz butter to a small saucepan and cook on medium heat, stirring frequently. Let it melt and cook for a few minutes, or until it reaches a deep amber hue. You’ll see it slowly start to brown throughout this process. When it's done, remove it from heat and set it aside to cool to room temperature.
While the brown butter cools, add flour, baking powder, and baking soda to a separate medium sized bowl and whisk to combine. Then set to the size.
Pour the brown butter into a large bowl along with 1 cup light brown sugar. Mix to combine, then add 2 eggs, 1 cup pumpkin purée, 1 tsp vanilla extract, 2 tsp ground cinnamon, 1 tsp ground ginger, 1/4 tsp ground nutmeg, and 1/2 tsp salt. Mix once more.
Now add the flour mixture to the wet ingredients and whisk to combine.
Fill each muffin indentation halfway with batter. Then add 1 tsp salted caramel sauce to each, followed by more batter until they're 3/4 of the way full.
Bake for 19-22 minutes, or until you can stick a toothpick into the center of a muffin and pull it out cleanly. Let cool for a few minutes, then enjoy!