1/2 c. brown sugar
1/2 c. sifted all-purpose flour
1/4 c. peanut butter
2 tbsp. butter, melted
1/2 tsp. ground cinnamon

1/2 c. peanut butter
1/3 c. shortening
1 1/2 c. brown sugar
2 eggs

2 c. sifted all-purpose flour
2 tsp. baking powder
1/2 tsp. ground cinnamon
1/2 tsp. salt
1 c. reconstituted non-fat dry milk

Combine first 5 ingredients until crumbly; set aside.

Cream 1/2 cup peanut butter and shortening. Slowly beat in brown sugar. Add eggs, one at a time, beating until fluffy.

Add together flour, baking powder, cinnamon and salt; add alternately with milk, beating after each addition. Fill paper bake cups in muffin pans half full. Top with crumbly mixture. Bake at 375 degrees for 18 to 20 minutes.

Makes 24 cupcakes.