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Watkins Pumpkin Butter Cupcakes
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Watkins Pumpkin Butter Cupcakes



  • 2 1/4 cup/560 mL all-purpose flour
  • 1 tbsp/15 mL baking powder
  • 1/2 tsp/2.5 mL baking soda
  • 1/2 tsp/2.5 mL salt
  • 1/2 tsp/2.5 mL Watkins Pure Ground Cinnamon
  • 1/2 tsp/2.5 mL Watkins Organic Ground Ginger
  • 1/2 tsp/2.5 mL Watkins Organic Ground Nutmeg
  • 1/2 cup/125 mL butter, softened
  • 1 1/3 cups/325 mL sugar
  • 2 eggs
  • 1 cup/250 mL canned pumpkin
  • 3/4 cup/180 mL milk
  • 3/4 cup/180 mL chopped walnuts



  • 1/4 cup/60 mL butter
  • 6 tbsp/90 mL brown sugar
  • 6 tbsp/90 mL half-and-half
  • 2 cups/500 mL powdered sugar
  • 1 tsp/5 mL Watkins All Natural Original Gourmet Baking Vanilla™



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. 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.


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.


Total Time: 1 Hour, 5 Minutes

Prep Time: 15 Minutes

Bake Time: 20 Minutes

Cool Time: 30 Minutes


Yield = 12-24 cupcakes, depending on size of cupcake pan



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