Pumpkin Pupcakes

I don’t bake doggie cupcakes very often (mostly because a couple of my taste-testers are very messy eaters), but they are the perfect treat for special occasions. It takes surprisingly little effort to make beautiful dog-safe cupcakes that look and smell yummy enough for humans to eat. The Pumpkin Pupcakes recipe that I’m sharing today smells particularly delicious when it’s baking on a crisp Autumn day. The pumpkin flavor pairs really well with natural peanut butter frosting, and the frosted pupcakes would make an excellent addition to any Halloween, Thanksgiving, or birthday celebration.

 Pumpkin Pupcakes

Pumpkin Pupcakes

Makes about 24 mini cupcakes

2/3 cup oat flour

2/3 cup brown rice flour

1 1/2 teaspoons baking powder

1 teaspoon ground cinnamon

1 1/2 cups canned 100% pure pumpkin puree

2 large eggs

2 1/2 tablespoons honey

2 1/2 tablespoons canola oil

Natural, unsalted peanut butter, as desired for frosting (optional)

 

1. Preheat oven to 350°F.

2. Line each cavity of a mini muffin tin with paper liners or very lightly coat each cavity with canola oil.

3. Combine the oat flour, rice flour, baking powder, and cinnamon, and stir to combine.

4. In a separate bowl, combine the pumpkin, eggs, honey, and oil.

5. Stir the wet ingredients into the dry ingredients until well combined.

6. Spoon the batter into each of the prepared cavities of the mini muffin tin. Be careful not to overfill; each cup should be about 3/4 full of batter.

7. Bake for about 15 minutes, or until the tops of the pupcakes are firm to the touch.

8. Allow the pupcakes to cool completely before removing them from the mini muffin tin.

9. If desired, frost the top of each pupcake with a thin layer of natural peanut butter.

NOTE: Paper cupcake liners are a pretty touch that make for a very nice presentation; however, you should always REMOVE THE PAPER LINERS BEFORE FEEDING THE TREAT TO YOUR DOG.

 

These treats are best stored in an airtight container in the refrigerator.

 

Howl-o-ween Dog Treats

If, like me and thousands of other Americans, you will be dressing your dog up in an exceedingly silly costume this evening, then your poor pooch certainly deserves a special Halloween treat! You can make this recipe as simple or as fancy as you like. The carrot cut-out cookies look pretty even if they are left plain. I took the extra time to decorate the treats. I used melted yogurt chips to make an easy icing for the cookies, but you could use melted carob chips or dog treat coating chips or make your own sugar-free peanut butter or cream cheese icing (or use all of the above!) to decorate. I used unsweetened carob chips for the ghosts’ eyes. Other ingredients that make great, dog-safe “sprinkles” are:  sesame seeds, yogurt chips, natural peanut butter chips, crumbled bacon, shredded or diced carrot, blueberries, or unsweetened dried cranberries.

Remember your mom warning you not to pig out on too much Halloween candy while trick-or-treating? The same principle holds true with Halloween dog treats. You don’t want to load these cookies down with too many toppings or your dog could end up with a tummy-ache. Less is always more: this recipe should only be fed sparingly as a special holiday treat.

HAPPY HALLOWEEN!

Halloween Treats

Carrot Halloween Treats

Makes about 8 large treats

 

1/4 cup finely shredded carrots

1 tablespoon honey

1 large egg

1/4 cup water

1 teaspoon ground cinnamon

1 1/2 cups whole wheat flour

About 2 cups yogurt chips (or your desired icing)

 

1. Preheat the oven to 350°F.

2. Combine the carrots, honey, egg, and water in a bowl.

3. Combine the cinnamon with the flour. Add the dry ingredients to the wet ingredients, and stir to combine. Use your hands to gently knead the mixture until it forms a smooth dough.

4. On a lightly floured surface, roll the dough out into a sheet about 1/4-inch thick. Use your desired cookie cutter to cut the dough into pieces. Arrange the treats on a prepared baking sheet.

5. Bake until lightly browned and firm to the touch, about 18 minutes. To ensure even browning, flip the treats over halfway through the baking time.

6. While the treats are cooling, place the yogurt chips in a metal bowl and place over a small pot of simmering water. Stir the yogurt chips with a rubber spatula until they are just melted. Be very careful not to overheat them!

7. Once the treats are completely cool, decorate them with the icing. You can spread the icing using an offset spatula or pipe the icing onto the cookies using a piping bag. Allow the icing to fully set and serve.

 

These treats must be stored in the refrigerator.