Pumpkin Butter Cupcakes

Fall would not be complete without the sweet, wholesome taste of pumpkin.
These delectable cupcakes will satisfy any sweet tooth.

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 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 cup/325 mL sugar
2 eggs
1 cup/250 mL Watkins Pumpkin Butter
3/4 cup/175 mL milk
3/4 cup/175 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° F/190° C for 18 to 22 minutes. Makes 16 cupcakes