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


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


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.

About Pumpkin Butter & Brownie Cupcakes

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