Pumpkin Butter & Brownie Cupcakes Recipe

Name: Pumpkin Butter & Brownie Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 box brownie mix dark chocoalte; 1 cup all purpose flour; 1 egg; 1/3 cup oil; 1/4 cup milk; 1/4 cup sour cream; 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; fresh lemon juice A squeeze of

Servings: persons

1 box brownie mix dark chocoalte
1 cup all purpose flour
1 egg
1/3 cup oil
1/4 cup milk
1/4 cup sour cream
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
fresh lemon juice A squeeze of

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.
5
For Pumpkin Butter:
6
In a medium saucepan over low heat, stir all the ingredients called for the butter.
7
Stir occasionally, but let simmer on low for about 30-40 minutes until the mixture is a deep color and has thickened.
8
Remove from heat and let cool before storing.

425

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 box brownie mix dark chocoalte, 1 cup all purpose flour, 1 egg, 1/3 cup oil, and more.

Yes, Pumpkin Butter & Brownie Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pumpkin Butter & Brownie Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions