Saturday, October 4, 2008

When Leaves Begin to Fall, Reach for the Pumpkin Butter Cupcakes

October is here, and now is the time for the spices Cinnamon, Ginger & Nutmeg. Whether it's a Halloween Party or just Thanksgiving Day, try these wonderful Pumpkin Butter Cupcakes. With Watkins Organic Spices the flavor is very intense, and good for you as well. But time is short. Watkins Pumpkin Butter is only available through Christmas!

Pumpkin Butter Cupcakes
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 cup butter, 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

Pumpkin Butter Cupcakes
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/190C for 18 to 22 minutes. Makes 16 cupcakes.

Brown Sugar Frosting
In 2 quart/2 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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