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.

 

Banana and Peanut Butter Chip Pupcakes with Carob-Cream Cheese Frosting

With mashed banana, peanut butter chips, and a bit of honey, these “pupcakes” are very tasty for canines and humans alike. Even when made with a light or fat free cream cheese, the carob-cream cheese frosting is fairly rich, so these treats should be saved only for very special occasions and given in limited quantities. A big dog is probably okay eating a whole pupcake in one sitting, but for most dogs half, or even less, will be plenty. You can store the remaining pupcakes in the refrigerator for later or be really nice and share with some of your friends—this particular treat makes a very fancy-looking, gourmet gift that any dog would certainly be happy to receive.

I piped the frosting on using a piping bag fitted with a star tip because it makes a beautiful presentation, but you can simply use a spatula to smear a layer of frosting onto the top of each pupcake if you prefer. The “smear” technique uses less frosting per pupcake, and they taste just as good.

Banana and Peanut Butter Chip Pupcakes with Carob-Cream Cheese Frosting

Makes about 15 cupcakes

 

1 very ripe, medium banana, mashed

1/4 cup honey

1 egg

1/4 cup natural, unsweetened applesauce

1/2 cup water

1 3/4 cup whole wheat flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 cup natural peanut butter chips

 

Carob-Cream Cheese Frosting:

8 oz low fat or fat free cream cheese or Neufchatel cheese, softened

3 tablespoons vegetable or olive oil

1/2 cup carob powder

 

1. Preheat the oven to 400°F.

2. Combine the mashed banana, honey, egg, applesauce, and water in a bowl.

3. Add the flour, baking powder, and baking soda, and stir well to combine.

4. Stir in the peanut butter chips until just incorporated.

5. Bake until the tops of the pupcakes are golden brown and a toothpick inserted into the center comes out clean, about 20 minutes.

6. Allow the pupcakes to cool completely. Meanwhile, make the frosting.

7. Combine the cream cheese, oil, and carob powder in a bowl, and beat with an electric mixer until the ingredients form a smooth, homogenous, creamy mixture.

8. When the pupcakes are cool, use a piping bag or an offset spatula to top each pupcake with frosting.

9. Server immediately or refrigerate. If refrigerating for later, be sure to allow the frosting to soften at room temperature for a few minutes before serving.

 

These treats should be stored in the refrigerator.