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Brownie Cupcakes & Pumpkin Butter


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  • Total Time: 35 minutes
  • Yield: 1 dozen cupcakes 1x

Ingredients

Units Scale

Brownie Cupcakes:

  • 1 box dark chocolate 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 of fresh lemon juice

Instructions

For Brownie Cupcakes:

  1. Preheat oven to 350 degrees F. and grease a cupcake tin.
  2. In the bowl of your standmixer, combine all ingredients called for the brownie cupcakes. Mix until a thick batter forms.
  3. Evenly divide the batter into the cupcake tin and bake for 25 minutes or until cake tester comes out clean.
  4. Transfer to a wire rack and let cupcakes cool completely.

For Pumpkin Butter:

  1. In a medium saucepan over low heat, stir all the ingredients called for the butter.
  2. Stir occasionally, but let simmer on low for about 30-40 minutes until the mixture is a deep color and has thickened.
  3. Remove from heat and let cool before storing.
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
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