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Pumpkin Butter & Brownie Cupcakes

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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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Rate this recipe 4.5/5 (15 Votes)

Ingredients

  • BROWNIE CUPCAKES:
  • 1 box dark chocoalte brownie mix
  • 1 cup all-purpose flour
  • 1 egg
  • 1/3 cup oil
  • 1/4 cup milk
  • 1/4 cup sour cream
  • PUMPKIN BUTTER:
  • 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 fresh lemon juice

Details

Servings 1
Preparation time 5mins
Cooking time 35mins

Preparation

Step 1

BROWNIE CUPCAKES:
Preheat oven to 350°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.

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 to 40 minutes until the mixture is a deep color and has thickened.
Remove from heat and let cool before storing.

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