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.

 

Mini Corn Muffins

Cornbread is a general term that is used for a fairly wide variety of quickbread recipes made with cornmeal and baking powder. As the name “quickbread” suggests, cornbread batter is quick to mix and just as quick to bake. I had these mini corn muffins made from start to finish in under fifteen minutes.

To produce cornmeal, fresh corn is dried and then ground into a meal. Cornmeal is available in two varieties: yellow and white, depending on the color of the corn that was used to make it. Yellow corn is naturally sweeter than white corn, which makes yellow cornmeal slightly sweeter than white cornmeal; however, the two types can be used interchangeably in most recipes.

There is some debate about cornmeal amongst pet owners. Dog food (not treats!) should make up about 90% of your pet’s diet, and I believe that there is a very valid argument against cornmeal being used as a main ingredient in these types of commercial dog foods. Yes, some dogs have a sensitivity to corn. Yes, dogs are naturally carnivores and digest meat protein easier than corn protein. But for me the real problem is that commercial dog food companies are using cornmeal as a cheap substitution for meat protein in a product that is being marketed as high quality, nutritious, and even “meaty.”

However, some dog owners are choosing to eliminate corn completely from their dog’s diet. Here are my two cents on that issue. Like most things, cornmeal is okay in moderation. As with all the recipes on this blog, these muffins are intended to be given only once in a while as a special treat. Cornmeal adds both flavor and texture to dog treat recipes, and unless your dog has a sensitivity or allergy, I personally don’t believe that there’s anything wrong with occasionally incorporating it into your dog’s diet.

If you do object to cornmeal, in many recipes you can substitute oat flour instead.

Mini Corn Muffins

Makes about 36 mini muffins

 

1/4 cup honey

1/4 cup vegetable oil

1 cup chicken broth (homemade or low fat and low sodium)

1 large egg

1 cup cornmeal

1 cup whole wheat flour

1 teaspoon baking powder

1 teaspoon baking soda

 

1. Preheat the oven to 400°F.

2. Place the honey, oil, broth, and egg in a bowl and stir to combine.

3. In a separate bowl, sift together the cornmeal, flour, baking powder, and baking soda.

4. Stir the dry ingredients into the wet ingredients to just combine.

5. Lightly prepare a mini muffin pan with cooking spray. Fill each muffin cup about two-thirds full of batter.

6. Bake until the muffins are golden brown and spring back when touched, about 8 minutes.

 

These treats may be stored at room temperature or in the refrigerator.