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:
1 box dark chocoalte brownie mix
1 cup all-purpose flour
1 egg
1/3 cup oil
¼ cup milk
¼ cup sour cream
pumpkin butter:
1 cup pumpkin puree
¼ cup apple sauce
¼ cup brown sugar
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


  • 1For 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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