Pumpkin Butter & Brownie Cupcakes
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.
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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.
Added:
Friday, October 3, 2014 - 9:50pm
