Pumpkin Butter & Brownie Cupcakes

Catherine Cappiello Pappas


Pumpkin butter is a creamy, light spread with a subtle sweetness and hints of autumn spices. It is perfect on toast, muffins, or in this case, brownie cupcakes.


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5 Min
30 Min


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    brownie cupcakes:
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    1 box dark chocoalte brownie mix
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    1 cup all-purpose flour
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    1 egg
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    1/3 cup oil
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    ¼ cup milk
  • ·
    ¼ cup sour cream
  • ·
    pumpkin butter:
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    1 cup pumpkin puree
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    ¼ cup apple sauce
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    ¼ cup brown sugar
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    1 teaspoon vanilla
  • ·
    ½ teaspoon cinnamon
  • ·
    ¼ teaspoon nutmeg
  • ·
    1/8 teaspoon ground cloves
  • ·
    a squeeze of fresh lemon juice

How to Make Pumpkin Butter & Brownie Cupcakes


  1. For Brownie Cupcakes:
    Preheat oven to 350 degrees F. and grease a cupcake tin.
    In the bowl of your standmixer, combine all ingredients called for the brownie cupcakes. Mix until a thick batter forms.
    Evenly divide the batter into the cupcake tin and bake for 25 minutes or until cake tester comes out clean.
    Transfer to a wire rack and let cupcakes cool completely.

    For Pumpkin Butter:
    In a medium saucepan over low heat, stir all the ingredients called for the butter.
    Stir occasionally, but let simmer on low for about 30-40 minutes until the mixture is a deep color and has thickened.
    Remove from heat and let cool before storing.

Printable Recipe Card

About Pumpkin Butter & Brownie Cupcakes

Course/Dish: Cakes, Chocolate, Spreads
Main Ingredient: Non-Edible or Other
Regional Style: American
Other Tag: Quick & Easy

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