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.


Time to Make the (Doggie) Doughnuts

As you may or may not know, Friday June 7th is National Doughnut Day. (This great American holiday is celebrated on the first Friday of every June.) Some doughnut shops, like Dunkin’ Donuts and Krispy Kreme, celebrate this very special day by offering a free doughnut to each customer. This year I decided to save myself some calories, forego any people-food doughnuts, and make doggie doughnuts instead.

This recipe is super easy to prepare, but you are going to need a doughnut baking pan. I typically try to steer away from using special equipment, but a doughnut pan can be picked up at any hobby store or baking supply shop for just a few dollars. I used a Wilton pan that makes six good sized doughnuts, but you can use whatever size that you have available. When using a doughnut pan it’s really important to remember to flip the doughnuts over halfway through the baking time so that both sides get evenly browned.

Making these doughnuts without any icing is more “healthy” and takes a little less time and energy, but the icing looks so ridiculously cute that I put in the extra effort. I used colored white chocolate coating, but you could use melted carob chips, natural peanut butter chips, or yogurt chips, depending on what your dog likes best.

These doughnuts were about the size of your average “people” doughnut, so they’re a good size for large dogs. The finished doughnuts are soft enough that they can be broken into pieces for medium or small dogs.

Carob Doughnuts

Carob Flavored Doggie Doughnuts

Makes about 9 doughnuts


1 cup skim milk

1 teaspoon lemon juice

1 teaspoon vanilla extract

3 tablespoons honey

2 cups whole wheat pastry flour

1/4 cup carob powder

1/2 teaspoon baking powder

1/2 teaspoon baking soda

Optional: About 3/4 cup of white chocolate chips (never real chocolate!!!!), yogurt chips, carob chips, or natural peanut butter chips


1. Preheat the oven to 350°F.

2. Whisk together the milk, lemon juice, vanilla extract, and honey.

3. In a separate bowl, combine the flour, carob powder, baking powder, and baking soda.

4. Pour the liquid ingredients into the dry ingredients, and stir to combine.

5. Spoon the dough into a prepared doughnut pan. I then used my finger to smooth the top of each doughnut out and make sure that the dough was pressed in well.

6. Bake for 8 minutes, flip each doughnut over in the pan, and then continue baking until toothpick inserted into the doughnut comes out clean, about 8 minutes more.

7. Allow the doughnuts to cool completely. Meanwhile, prepare the icing, if using.

8. Bring a small pot of water to a simmer over medium to medium-high heat. Place the coating chips in a glass or metal bowl just large enough to fit on top of the pot of simmering water. Place the bowl onto the pot. Be sure to stir frequently with a rubber spatula as the chips melt to prevent them from scorching. Be very careful, because if the coating gets overheated and scorches it becomes virtually inedible. If the water begins to boil vigorously enough to actually touch the bowl, remove the bowl from the pot and turn down the heat before replacing the bowl. To avoid overheating, be sure to remove the bowl from the heat as soon as the yogurt coating is completely melted.

9. Once completely cool, briefly submerge the smooth top side of each doughnut in the melted coating and gently shake side-to-side over the bowl of coating to allow any excess to drip off the doughnut. Place the coated doughnuts on a sheet of wax paper. The doughnuts are ready to serve as soon as the coating is firm.


These treats should be stored in the refrigerator but are best when allowed to come back to room temperature before serving.