Pumpkin Butter Cupcakes

Watkins Pumpkin Butter is one of our Seasonal Favorites Gift Line products for 2010. It tastes great spread on bread, toast, biscuits, and quick breads. Buy a jar for your family and a jar for a friend.

Put together a gift basket or a gift bowl with a jar of Watkins Pumpkin Butter, Watkins Pumpkin Bread Mix, a whisk, and a festive napkin, towel, or oven mitt for a lovely holiday gift or birthday present.

Pumpkin Butter Cupcakes

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

Brown Sugar Frosting

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 Original Double-Strength Vanilla

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. 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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Pumpkin Butter Cupcakes

Pumpkin Butter is one of our 2009 Seasonal Favorites products available to order now through the end of December. This indulgent condiment has the homemade taste of Grandma’s. All-natural and absolutely delightful! Just spread on bread, toast, bagels, biscuits, or Watkins Pumpkin Bread.

Pumpkin Butter Cupcakes

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

Brown Sugar Frosting

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 Original Double-Strength Vanilla

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.

Pumpkin Butter

Eleisia
http://www.watkinsonline.com/eleisiawhitney

Watkins Autumn Contest

Watkins Autumn Contest

Autumn arrives Monday September 22nd so it's time for our Watkins Autumn Contest! Autumn makes me think of apples and pumpkins! Use these products to make delicious goodies for your family. Besides Watkins products I threw in a Vanilla Bottle-Shaped Kitchen Timer, a small pumpkin-face bowl for candy or nuts, a pumpkin-shaped jello mold, and a trivet.

This assortment includes
Pumpkin Bread Mix
Pumpkin Butter
Original Double-Strength Vanilla, 2 fl oz/59 ml
Purest Ground Cinnamon, 2 oz/56 g
Pumpkin Pie Spice
Cinna-Cream Sprinkles
Apple Bake Seasoning
Cinnamon Cocoa
Poultry Seasoning
Vanilla Bottle-Shaped Kitchen Timer
Small Pumpkin-Shaped Bowl
Silcone Pumpkin-Shaped Mold
Silicone Trivet

The value of the assortment is $70.97! All are full-sized products, not samples.

This contest is open to residents of the U.S. and Canada.

To enter:
Place an order for Watkins products with me and you will automatically be entered in the drawing for the Autumn assortment. My Watkins ID# is 335001. Place your order at http://www.watkinsonline.com/eleisiawhitney, by phone (Watkins order entry 1-800-928-5467), or by mail to Watkins Incorporated, P.O. Box 5570, Winona, MN 55987-0570. Please give my ID# 335001 and name as your Watkins Associate. When I receive your order confirmation from Watkins I will send you an email acknowledging your order and entering you in the contest.

Or
1. Write a post about the Watkins Autumn Contest on your blog.
2. Leave a comment below that you have posted about the giveaway on your blog.
3. Send an email to eleisiawhitney@watkinsonline.com giving me your email address so I can contact you if you are the winner.

I'll choose a winner at the end of the day on September 30th and post the winner here on October 1st!

Contests and prizes are offered by me and not Watkins, Inc. or other Independent Associates.

The Pumpkin Bread Mix, Pumpkin Butter, and Cinna-Cream Sprinkles are available only during the fall and winter holiday season (September - December). You'll find them under Gifts at my Watkins Online web site. The Pumpkin Butter tastes great on pumpkin bread, muffins, bread, toast, bagels, biscuits, or Watkins Good Tastings Bread. And here’s a recipe for cupcakes that uses Pumpkin Butter as an ingredient.

Pumpkin Butter Cupcakes

2 1/4 cups/560 ml all-purpose flour
1 tbsp/15 ml Watkins Baking Powder
1/2 tsp/2.5 ml baking soda
1/2 tsp/2.5 ml salt
1/2 tsp/2.5 ml Watkins Cinnamon
1/2 tsp/2.5 ml Watkins Ginger
1/2 tsp/2.5 ml Watkins Nutmeg
1/2 cup/125 ml butter, softened
1 1/3 cups/325 ml sugar
2 eggs
1 cup/250 ml Watkins Pumpkin Butter
3/4 cup/180 ml milk
3/4 cup/180 ml chopped walnuts

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 degrees F/190 degrees C for 18 to 22 minutes. Makes 16 cupcakes.

Brown Sugar Frosting

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 Vanilla

In 2 quart/ 2 liter saucepan melt butter over mediumj heat. Add brow sugar and ahal-and-half. Continue cooking, strirring occasionally, until mixture comes to a boil (2 to 3 minutes). Let cool to spreading consistemcy (5 to 10 minutes). Frost cupcakes.

Start blogging or place your order now!

Eleisia
Watkins Independent Associate