Pumpkin Butter & Brownie Cupcakes

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.

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

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.