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1
Preheat oven to 350; grease twenty-four 2 1/2 inch muffin cups; set aside.
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2
In a medium bowl, stir together flour, baking powder, cinnamon, baking soda, and salt; set aside.
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3
In a large bowl, beat butter with an electric mixer on med-high speed for 30 seconds.
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4
Add sugars, beating until combined.
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5
Beat in eggs, pumpkin butter, and vanilla until combined.
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6
Stir vinegar into evaporated milk (mixture will look curdled).
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7
Alternately add flour mixture and milk mixture to butter mixture, beating on low speed after each addition just until combined.
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8
Stir in 1/2 cup walnuts.
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9
Spoon batter into the prepared cups, filling about 3/4 full.
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10
Bake for 18-20 minutes or until a toothpick inserted near centers comes out clean.
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11
Cool in pans on wire rack for 5 minutes.
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12
Remove from pans; if desired, cool cakes completely on racks.
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13
Caramel Sauce-in a medium heavy saucepan, combine brown sugar and cornstarch.
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14
Stir in half-and-half, water, and corn syrup.
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15
Cook and stir over medium heat until bubbly (mixture might look curdled).
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16
Cook and stir for 2 minutes more.
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17
Remove from heat; stir in butter and vanilla.
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18
To serve-place each warm or cooled cake on a dessert plate; top with broken walnuts.
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19
Spoon about 1 1/2 tablespoons caramel sauce over each cake.
