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.
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.