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Pumpkin Butter & Brownie Cupcakes
Lady Catherine Gourmet
12-16 cupcakes
IntermediatePumpkin 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.
Total Steps
9
Ingredients
14
Tools Needed
1
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Living the GoumIngredients
- 1 box dark chocolate brownie mix
- 1 cup all-purpose flour
- 1 null egg
- 1/3 cup oil
- 1/4 cup milk
- 1/4 cup sour cream
- 1 cup pumpkin puree
- 1/4 cup apple sauce
- 1/4 cup brown sugar
- 1 teaspoon vanilla
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon ground cloves
- A squeeze null fresh lemon juice
Instructions
1
Step 1
For Brownie Cupcakes:
2
Step 2
Preheat oven to 350 degrees F. and grease a cupcake tin.
3
Step 3
In the bowl of your standmixer, combine all ingredients called for the brownie cupcakes. Mix until a thick batter forms.
4
Step 4
Evenly divide the batter into the cupcake tin and bake for 25 minutes or until cake tester comes out clean.
5
Step 5
Transfer to a wire rack and let cupcakes cool completely.
6
Step 6
For Pumpkin Butter:
7
Step 7
In a medium saucepan over low heat, stir all the ingredients called for the butter.
8
Step 8
Stir occasionally, but let simmer on low for about 30-40 minutes until the mixture is a deep color and has thickened.
9
Step 9
Remove from heat and let cool before storing.