Pumpkin Butter & Brownie Cupcakes
By: Lady Catherine ...
Published: Friday, October 3, 2014 - 9:50pm

Ingredients




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

Preparation

1 For Brownie Cupcakes: 2 Preheat oven to 350 degrees F. and grease a cupcake tin. 3 In the bowl of your standmixer, combine all ingredients called for the brownie cupcakes.  Mix until a thick batter forms. 4 Evenly divide the batter into the cupcake tin and bake for 25 minutes or until cake tester comes out clean. 5 Transfer to a wire rack and let cupcakes cool completely. 6 For Pumpkin Butter: 7 In a medium saucepan over low heat, stir all the ingredients called for the butter. 8 Stir occasionally, but let simmer on low for about 30-40 minutes until the mixture is a deep color and has thickened. 9 Remove from heat and let cool before storing.

About

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.