Pumpkin Butter & Brownie Cupcakes

1
Catherine Cappiello Pappas

By
@LadyGourmet

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.

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
12
Prep:
5 Min
Cook:
30 Min
Method:
Bake

Ingredients

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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

Step-by-Step

  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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