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.

 

Turkey Day Treats

This year, instead of caving in when your dog comes begging at your Thanksgiving table, be sure to have these tasty turkey-flavored dog treats handy. You don’t even need to cook the turkey ahead of time to make this super simple recipe. Just combine everything in a bowl, roll into meatballs, and bake.

Ground turkey is a very lean meat and a great source of protein for your pooch; however, you really should resist ever feeding your dog turkey from your table. The skin of a roasted (or fried) turkey is fatty, poses a choking hazard, and can even cause pancreatitis. The turkey meat isn’t safe either, because the cooked bones splinter very easily and are a major choking hazard–for people as well as pets. And, as tempting as it may be, you should also avoid giving your dog any bites of your salty, butter-laden side dishes (like veggie casseroles or gravy) or any candy, desserts, or alcohol that may be around the house during the holiday season.

Turkey Day Treats

Turkey Day Dog Treats

Makes about 50 treats

1 pound raw ground turkey

1/2 cup water

1 egg

3 1/2 cups whole wheat flour

1. Preheat the oven to 350F.

2. Combine the turkey, water, and egg in a bowl, and stir to combine.

3. Stir in the flour, and knead the mixture by hand until it forms a smooth dough.

4. Roll the dough into 1-inch balls, and arrange the balls on a baking sheet lined with parchment paper.

5. Bake until golden brown and cooked through, about 23 minutes. Allow to cool completely before serving.

NOTE:  Dogs, just like people, are susceptible to bacteria, so as soon as these treats are cool enough to handle they should transferred to the refrigerator for storage.

Sweet Potato Dog Biscuits

The main ingredient in this recipe is a sweet potato. Not a yam. Despite the way that we Americans tend to use the two terms interchangeably, yams and sweet potatoes are NOT the same thing. True yams have a rough, dark skin with white, purple, or red flesh. They are also native to Africa and other tropical regions, and do not grow well in North America. The tubers so familiar to our Thanksgiving tables are actually sweet potatoes. Their orange flesh is soft and sweet and their skin is coppery-orange. Sweet potatoes are also moister and less starchy than yams, and the ends of sweet potatoes are tapered whereas yams have a more rounded shape.

Now that you’re educated on correct tuber terminology, it’s time to choose the perfect sweet potato. When in the produce aisle, you want to look for a sweet potato with smooth skin that is free of bruises and/or cuts. You do not want to find a lot of white strings sprouting out, because that is a sign that the sweet potato will be tough (because it has overmatured).

For this recipe, microwaving is the quickest way to prepare the sweet potato for mashing. (However, you can bake or boil if you prefer.) First, use a fork or paring knife to pierce the sweet potato’s skin a few times on each side. Place the sweet potato on a microwave-safe plate and microwave on high for 5 to 6 minutes. When it’s done the flesh should be very soft and the skin should be very easy to peel away with your hand or a paring knife. Remove the skin and discard it. Mash the flesh using a fork. It’s that easy! Just be sure to allow the mash to cool before you add it to the other ingredients in this recipe.

Sweet Potato Biscuits

Sweet Potato Biscuits

Makes about 7 dozen (1-inch) treats

 

3/4 cup mashed sweet potato (about 1 medium sweet potato)

2 eggs

1/4 cup water

2 1/2 cups whole wheat flour

 

1. Preheat the oven to 350°F.

2. Combine the mashed sweet potato, eggs, and water in a bowl.

3. Stir in the whole wheat flour, and knead until the mixture forms a smooth, homogenous 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 pieces on an ungreased baking sheet; they can be placed rather close together because these treats will not spread during baking.

5. Bake until firm to the touch, about 20 minutes. If desired, flip the cookies over halfway through the baking time to ensure even browning.

 

These treats should be stored in the refrigerator.