Make your dog Pumpkin Pupcakes! These dog cupcakes are simple and have basic ingredients that dogs love.
Prep Time 20minutes
Cook Time 20minutes
Total Time 40minutes
Author Dorothy Kern
1cuppumpkin pureenot pumpkin pie filling
1cupall purpose flour
1cupcold heavy whipping cream
Preheat oven to 350°F. Spray 6 cavities of a muffin pan with nonstick cooking spray.
Stir together pumpkin, molasses, honey, and egg. Add baking powder, baking soda, cinnamon and flour and stir until fully mixed.
Place 1/4 cupful of batter in each muffin cup. Bake for 14-16 minutes or until a toothpick comes out mostly clean. Cool completely before frosting.
To make frosting: add heavy whipping cream to a large bowl. Add peanut butter. Beat with a hand or a stand mixer until stiff peaks form.
Frost cupcakes as desired. For look in photos: fill a pastry bag fitted with a 1M star tip. Pipe frosting and top with a mini milk bone.
Store in an airtight container for up to 3 days or freeze for up to one month.
You can skip the molasses and use all honey or agave, if you wish.
You can use plain whipped cream instead of the peanut butter addition.
Makes 6-7 large cupcakes or you can make about 18 mini cupcakes.
Be sure to only feed your dog things that do not hurt their stomachs so if your dog is allergic to wheat or dairy, then this recipe is not for you. I am not a certified dog nutritionist or vet, so use your common sense when feeding your dog.