Pumpkin Butter Cupcakes

Ingredients

2 1/4 cup all-purpose flour

1 tbsp Watkins Baking Powder

1/2 tsp baking soda

1/2 tsp salt

1/2 tsp Watkins Organic Cinnamon

1/2 tsp Watkins Organic Ginger

1/2 tsp Watkins Organic Nutmeg

1/2 cupbutter, softened

1 1/3 cups sugar

2 eggs

1 cup Watkins Pumpkin Butter

3/4 cup milk

3/4 cup chopped walnuts

Brown Sugar Frosting

1/4 cup butter

6 tbsp brown sugar

6 tbsp half-and-half

2 cups powdered sugar

1 tsp Watkins Original Double-Strength Vanilla

Cooking Directions
In medium bowl stir together flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg.

In large bowl cream together butter and sugar until light and fluffy; beat in eggs.

Blend in pumpkin butter. Stir in dry ingredients and milk, blending until batter is smooth.

Stir in chopped walnuts. Spoon batter into paper lined muffin tins. Fill about 2/3 full.

Bake at 375°F for 18 to 22 minutes. Makes 16 cupcakes.

Brown Sugar Frosting

In 2 quart liter saucepan melt butter over medium heat. Add brown sugar and half-and-half. Continue cooking, stirring occasionally, until mixture comes to a boil (2 to 3 minutes). Remove from heat and add powdered sugar and vanilla; beat until well mixed (1 to 2 minutes). Let cool to spreading consistency (5 to 10 minutes).

Frost cupcakes.

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