Peanut Butter Pumpkin Pupcakes

Overhead of homemade pupcake recipe, frosted with extra peanut butter, on a marble slab with oats sprinkled around them

Surprise your favorite pup with a seasonal dog treat—these delightful Peanut Butter Pumpkin Pupcakes! These mini cupcakes, made especially for dogs, are full of pumpkin puree, peanut butter, tart apple and rolled oats. Blend until smooth in a mixer, then carefully pour into a mini muffin tin to bake. Once cooled, frost with whipped peanut butter! Super simple to make, these pupcakes are sure to become your pup's new favorite treat!

Prep Time 10

Cook Time 15

Total Time 25

Servings mini pupcakes

Calories 60kcal

Ingredients

1 apple
2/3 cup pumpkin puree (not pumpkin pie filling)
3 tablespoons unsweetened peanut butter plus additional for the “frosting”
1 tablespoon canola oil
1 egg
¼ cup water
½ cup rolled oats

Instructions

Preheat the oven to 350°F. Spray a mini muffin tin with nonstick baking spray, and set aside.
In a blender or food processor base, combine the apple, pumpkin puree, peanut butter, canola oil, egg and water.
Blend until smooth.
Using a plastic spatula, fold in the rolled oats.
Using a cookie scoop or a spoon, carefully dollop the thick pupcake batter into the prepared muffin tins. Using the spoon or scoop, round the tops of the muffins, as they will not rise in the oven.
Transfer the muffin tin to the preheated oven.
Bake 15-20 minutes, or until the pupcakes are brown and an inserted toothpick comes out clean.
Let cool to room temperature, then add additional peanut butter as “frosting.” Sprinkle on a few rolled oats, and let your pup enjoy!

Notes

These pupcakes are very moist and need to be kept in the refrigerator or they will mold within a few days of being out.

Nutrition