Williams Sonoma Pumpkin Dessert Squares Redux

Wonder what you can do with Pecan Pumpkin Butter and a yellow box cake?

 You may remember the bars I made a few years ago. (Please, please, please ignore my horrible photo!) This time, I decided to do something a bit more individual, Pumpkin Dessert "cupcakes."

Preheat oven to 350 degrees
Ingredients:

• 1 box yellow cake mix
• 1 Jar Muirhead Pumpkin Pecan Butter
• 3 eggs
• 1 Tablespoon of flour
• 1/4 cup of sugar
• 3/4 cup of unsalted butter
• 3 Tablespoons of milk
• 1 teaspoon cinnamon

First, Reserve 1 cup of the cake mix and set aside

Second, mix remaining cake mix with 1/2 cup of melted butter and 1 egg. Divide the mixture evenly and press mixture lightly into the bottom of a each part of the muffin tin.

Mix 1 jar of Muirhead Pumpkin Pecan Butter with 2 large eggs 

and 3 tablespoons of milk and pour over cake mixture in pan.

                    

Mix reserved cake mix with 1 Tablespoon of flour, 1.4 cup of sugar, 

1/4 cup of soft butter and 1 teaspoon of cinnamon.

Crumble over the top of the pumpkin layer.

Bake 20 minutes or until golden. (I rotate at 8 mins)

 Cool muffin tin and cooling rack and carefully remove. 

Yum.

Adapted from Williams-Sonoma recipes