Watkins Pumpkin Spice Cupcakes

3/4 cup butter, softened

2-1/2 cups sugar

3 large eggs

1 can (15 ounces) solid-pack pumpkin

2-1/3 cups all-purpose flou

1 tablespoon Watkins Pumpkin Pie Spice

1 teaspoon baking powder

1 teaspoon Watkins Cinnamon

3/4 teaspoon salt

1/2 teaspoon baking soda

1/2 teaspoon Watkins Ginger

1 cup buttermilk


8 ounces cream cheese, softened

1/2 cup butter, softened

4 cups confectioners’ sugar

1 teaspoon Watkins Vanilla Extract

2 teaspoons Watkins Cinnamon

Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add pumpkin. Combine flour, pie spice, baking powder, cinnamon, salt, baking soda and ginger; add to creamed mixture alternately with buttermilk, beating well after each addition.

Fill paper-lined muffin cups three-fourths full. Bake 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely.

For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar, vanilla and cinnamon; beat until smooth. Frost cupcakes. Refrigerate leftovers. Yield: 2 dozen.

Let’s get cooking with Watkins! Just use the products yourself, then share the story of the great Watkins products and business… that’s the recipe for sweet success! Find out more about it HERE!

Bon appetit!




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