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Heat oven to 350°F.
Spray muffin molds with nonstick spray or line them with paper liners.
Heat butter in a small saucepan over medium heat. Cook, swirling occasionally, until the butter has melted, foamed and started to brown, approximately 5 minutes. Use a whisk to scrape up any browned bits at the bottom of the pot. Remove from heat and set aside.
Whisk together dry ingredients (all-purpose flour, whole-wheat flour, baking powder, baking soda, kosher salt, cinnamon, ginger, turmeric, and nutmeg).
Mix in wet ingredients (pumpkin puree, eggs, light brown sugar, and maple syrup). Fold in the browned butter.
Divide batter into muffin tins and bake for 20-25 minutes.