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Add a photoPumpkin 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
- 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
Directions
- For Brownie Cupcakes:
- Preheat oven to 350 degrees 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.
- For 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 30-40 minutes until the mixture is a deep color and has thickened.
- Remove from heat and let cool before storing.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 728g | |
| Calories 1652 | |
| Calories from Fat 826 | 50% |
| Total Fat 93.54g | 117% |
| Saturated Fat 16.13g | 65% |
| Trans Fat 1.88g | |
| Cholesterol 222mg | 74% |
| Sodium 743mg | 31% |
| Potassium 999mg | 29% |
| Total Carbs 182.52g | 49% |
| Dietary Fiber 11.9g | 40% |
| Sugars 73.64g | 49% |
| Protein 24.54g | 39% |
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