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🐾 Our Brave Little Kitten
When we heard Punkin's desperate mewing for his missing mother and saw his bedraggled little form shivering on our back yard patio, we hurried outside. But Punkin didn't know us, and he disappeared through the fence, racing back to his brothers.
I grabbed a flashlight, leaped over the neighbor's fence, and quickly located Punkin and his littermates. One by one, I handed each of the quivering fur-bundles to Marc. One of the kittens (the cream-colored one) chomped down on Marc's thumb so hard he had to grit his teeth to keep from crying out, but he never let go. Marc got all three kittens inside our warm home.
Happily, Punkin and his two brothers (Nougat and Spunky) were saved, and when their mother finally returned, we were able to reunite her with her kittens.
Punkin and his family are now beloved in our house, but we never would have rescued their shivering forms that night if that little ball of orange fur hadn't been brave enough to search for help.
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| Punkin (as a brave little kitten) and his mother, Chicklet. |
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| Punkin and his mom years later, enjoying some time together on our small sun porch. |
No surprise, Punkin still acts like the "big brother" cat, looking out for his mom and littermates as well as our other New York rescue cats, who are now part of his colony.
1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
1/2 cup dark (or light) brown sugar, packed*
1/3 cup granulated white sugar
3 large eggs, lightly beaten with fork
1-1/2 teaspoons vanilla extract
1/2 cup almond milk (or another nut milk)*
2 teaspoons pumpkin pie spice
1/2 teaspoon kosher salt (or 1/4 teaspoon table salt)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup all-purpose flour
If anyone in the colony makes so much as a meep, let alone a meow, Punkin is first on the scene to investigate. For our readers, he's the feline equivalent of Detective Mike Quinn. Needless to say, Marc and I feel much safer knowing that a cat like Punkin is on Watch at our house. And so...
In honor of Punkin, I give you...
Cleo's Pumpkin Pie
Cupcakes (Dairy-Free!)
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Cleo Coyle has a partner in
crime-writing—her husband.
Learn about their books
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A Note from Cleo
Many recipes for this style of cupcake use either evaporated milk or sweetened condensed milk. Inspired by my friend Nancy's dairy-free eating restrictions, I experimented until I found great diary-free version. Marc flipped for these (and so did I). Frankly, it was hard to stop eating them!
Many recipes for this style of cupcake use either evaporated milk or sweetened condensed milk. Inspired by my friend Nancy's dairy-free eating restrictions, I experimented until I found great diary-free version. Marc flipped for these (and so did I). Frankly, it was hard to stop eating them!
This recipe will give you a cupcake with good structure, so it will look pretty when served on a dessert tray. Yet when you bite into it, you'll be tasting pumpkin-and-brown-sugar goodness with a texture that will make you think you're eating a slice of pumpkin pie.
If you're not allergic to dairy, try topping it with my Pumpkin Spiced Whipped Cream. If you are, then you must try Nancy's favorite dairy-free topping--Whipped Coconut Milk. (I share both recipes with you below.) Either way, Marc and I certainly hope you will eat with pumpkin spice joy!
~ Cleo
~ Cleo
To download this
recipe in a PDF document
that you can print, save,
or share, click here.
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| Click here for the recipe. |
Cleo Coyle's
Pumpkin Pie Cupcakes
Makes 11 Pumpkin Pie Cupcakes
Makes 11 Pumpkin Pie Cupcakes
Ingredients:
1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
1/2 cup dark (or light) brown sugar, packed*
1/3 cup granulated white sugar
3 large eggs, lightly beaten with fork
1-1/2 teaspoons vanilla extract
1/2 cup almond milk (or another nut milk)*
2 teaspoons pumpkin pie spice
1/2 teaspoon kosher salt (or 1/4 teaspoon table salt)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup all-purpose flour
*Notes: Almond milk will keep this recipe dairy free. It also brings nice flavor to the cupcakes. If you don't wish to create a diary-free recipe, simply substitute cow's milk in an equal amount. On the brown sugar, I prefer dark brown for the complexity of flavor. If you'd like a lighter-colored cupcake, then use light brown sugar.
Directions:
Step 1 - Make batter: First preheat your oven to 350° F. Into a large mixing bowl, combine pumpkin puree, sugars, eggs, vanilla, almond milk, pumpkin pie spice, and salt. Whisk until blended. Whisk in the baking powder and baking soda. Finally, whisk in the flour and mix until completely incorporated, but do not over-mix. Batter should be smooth but loose.
To fill the cupcake pans, you will be pouring the batter, which is why I suggest transferring the batter to a container with a spout. (I like to use a large, glass measuring cup.)
Step 2 - Bake: Line 11 of the cups in your pan(s) with good-quality paper liners and coat the papers very generously with non-stick spray. You must do this to keep the baked cupcakes from sticking to the papers (or you can use silicone molds).
Divide the batter evenly among 11 cups in your pans. Batter should nearly fill each cup. One cup will not be used. Fill that cup halfway with water to prevent scorching in the oven.
Bake at 350° F for about 30 minutes. Pumpkin Pie Cupcakes are done when the batter is set. The baked top will feel slightly spongy yet firm (not liquid) when lightly touched.
Step 3 - Chill: Remove the pan from the oven, allow it to cool, and then chill it in the refrigerator for an hour or two. If you’re in a hurry, let the pan cool down enough to be handled (about 10 to 15 minutes) and pop it in the freezer for 20 to 30 minutes. At that point, they should be chilled enough to serve topped with my Pumpkin Spice Whipped Cream (if you're able to eat dairy) or (for a dairy-free option) Whipped Coconut Cream. See both recipes below...
🎃 🎃 🎃
How to Make
Dairy-Free Whipped
Coconut Cream
To read the entire recipe
post, click here.
To download the recipe in a keeper
PDF document, click here.
post, click here.
To download the recipe in a keeper
PDF document, click here.
 |
| To download this recipe PDF, click here. |
Cleo's Pumpkin Spiced
Whipped Cream
Ingredients:
1 cup very cold heavy (whipping) cream
3 tablespoons granulated white sugar
1/4 teaspoon pumpkin pie spice
Directions: For best results, chill your bowl and mixer's beaters in your refrigerator or freezer before starting. Place the cold heavy cream into the chilled bowl. Add the sugar and spice and mix on low just enough to blend it into the cream. Now beat on high until stiff peaks form. Do not over-beat or the whipped cream will begin to break down. If not serving immediately, you can store the Pumpkin Spice Whipped Cream in a covered plastic container for 3 or so days in your refrigerator. If the cream becomes loose or deflates after a day or two, simply re-whip it using a pre-chilled bowl and beaters. This will easily restore it to a beautifully whipped state.
*Sugar note: You can substitute powdered sugar for the granulated white sugar; simply increase the amount to 4 tablespoons.
