Pumpkin Pupcakes

Yes, you read that right – PUPCAKES – as in cupcakes for your four legged friends.  I never thought I would bake for a dog until I became the Cupcake Lady and now this is my third go around. No complaints from my dog, Chance, or his friends at doggy daycare.  This recipe from Along for the Ride is pretty bland by people standards but reasonably healthy from dogs since they are made with pumpkin and whole wheat flour.  Pumpkin is reportedly good for dogs with upset tummies though Chance did seem to care for it out of the can all that much.  Go ahead and make a batch, your dog will LOVE you for it!

I used a mini cupcake tin and the batch made 40 mini cupcakes.  Be sure you thoroughly spray the pan with Pam or something similar before filling the tins each time as these tend to stick a bit which I learned the hard way!

Pumpkin Pupcakes

Ingredients:

1/2 can of 100% pumpkin
2 cups water
1 egg
1/2 tsp vanilla
3 cups whole wheat flour
1 Tbsp baking powder
2 Tbsp honey
1/2 cup peanut butter

Directions:
1. Preheat oven to 350 degrees (F). Spray cupcakes or mini cupcake pan with olive oil.

2. In a large bowl, add all ingredients except peanut butter and mix until well combined. Add peanut butter and continue stirring until well blended.

3. Fill cupcake tin 3/4 full. If using mini muffin tin, bake for 15 minutes. For regular-sized muffins, bake for 25 minutes.

For the frosting I used plain yogurt and peanut butter. No real measurements just added until the right consistency. Probably close to a 1:2 ratio though, (1 cup yogurt, 1/2 cup peanut butter).

Made about 1 dozen of regular sized pupcakes.