From Cleo Coyle: If you are baking pumpkin pie this Thanskgiving, set aside a little extra pumpkin for these outstanding dairy-free pumpkin pie cupcakes. These little pie-cakes are not only a light bite, they're dairy-free, and nutritious because they're packed with fiber-rich pumpkin.
And if you're in the mood for a lively, "edge of your seat" reading experience with an endearing cast of characters, don't miss our 21st Coffeehouse Mystery, No Roast for the Weary, releasing this coming April and now available for pre-order...
And if you're in the mood for a lively, "edge of your seat" reading experience with an endearing cast of characters, don't miss our 21st Coffeehouse Mystery, No Roast for the Weary, releasing this coming April and now available for pre-order...
Coffee and crime were never so much fun...
To learn more or
pre-order click here.
pre-order click here.
Like many of you, Marc and I are looking forward to celebrating Thanksgiving this Thursday. By now, you probably have your holiday menu planned (or your reservations made), and don't need another recipe, which is why I'm sharing one we always enjoy after the big feast.
You see, I like to bake pumpkin pie for Thanksgiving; and when I do, I buy lots of extra cans of pumpkin puree since the stores offer the absolute lowest prices at this time of year. Then I'll use the puree throughout the winter on pumpkin dishes, including these tasty, light cupcakes. These little pie-cakes are delightful. They're packed with fiber-rich pumpkin and...
☕ They make a wonderful coffee break snack.
Now let's start baking!
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Cleo Coyle writes two bestselling mystery series with her husband. To learn more, click here. |
☕ A Recipe Note from Cleo
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.
Many recipes for this style of cupcake use either evaporated milk or sweetened condensed milk. I experimented until I settled on this delicious, dairy-free version. Marc flipped for these when I first made them several years ago (and so did I). Frankly, it's 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.
Many recipes for this style of cupcake use either evaporated milk or sweetened condensed milk. I experimented until I settled on this delicious, dairy-free version. Marc flipped for these when I first made them several years ago (and so did I). Frankly, it's hard to stop eating them!
If you're not allergic to dairy, try topping your cupcakes with my Pumpkin Spiced Whipped Cream. If you are allergic, no worries, I've got you covered with Whipped Coconut Milk. (I share both recipes below.) Either way, Marc and I hope you have a wonderful holiday, and...
Eat with Thanksgiving joy!
~ Cleo
Eat with Thanksgiving joy!
~ Cleo
☕ Cleo Coyle's Dairy-Free
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
👇
For the recipe, click here or on the
image below, and you can print, save,
or share it in a free PDF.
For the recipe, click here or on the
image below, and you can print, save,
or share it in a free PDF.
Cleo's Pumpkin Spiced
Whipped Cream
(For the dairy-free version scroll back up, or click here)
(For the dairy-free version scroll back up, or click here)
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 Spiced 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.
Happy Thanksgiving, Everyone...
May you eat with joy!
