- Dogs & Puppies
- Dog Nutrition & Diet
- Homemade Dog Food & Treats
These pupcakes will have any pooch drooling.
The Petcare Hub Test Kitchen team includes culinary specialists, food stylists, nutrition professionals, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests and retests, produces, styles, and photographs recipes in our state-of-the-art test kitchen facility—often calling on their furry family members to taste-test recipes before we photograph and publish them.
Dr. Tracey grew up loving animals on a hobby farm, and vowed to be a vet by 4 years old. She loves surrounding herself with animals whether it be at work in a small animal hospital in Iowa, or caring for her three dogs (including Jefferson, pictured), and two cats. She loves general practice as she gets to practice medicine through many different facets, but particularly enjoys preventative care, cardiology, emergency medicine, geriatric, and end of life care.
These homemade dog cupcakes are a must-have at your next puppy party. Pumpkin and carrots are the stars of these pupcakes, and both provide nutritional benefits to dogs thanks to the vitamins and minerals in carrots and pumpkin's high fiber content. Other ingredients include dog favorites like peanut butter and yogurt as well as basic baking ingredients you probably already have like flour, baking powder, and egg. Pumpkin pie spice is an optional ingredient to give the cupcakes some classic fall flavor, but be sure to stick to the amount in the recipe as large amounts of certain spices such as cinnamon can be harmful to dogs. Once the cupcakes are done baking, the final step is to frost them with a homemade dog-safe frosting, made with yogurt, peanut butter, and a touch of honey.
Ingredients
- ⅔ cup white whole wheat flour
- 1 teaspoon baking powder
- ½ teaspoon pumpkin pie spice (optional)
- ½ cup canned pumpkin
- ¾ cup plain nonfat yogurt*
- 1 egg
- 1 tablespoon honey
- 5 tablespoons natural peanut butter*
- ½ cup finely shredded carrot
Directions
Step OnePreheat oven to 350°F. Grease and flour or line twenty-four 1 3/4-inch muffin cups with paper liners; lightly coat liners with nonstick cooking spray.
Step TwoIn a medium bowl, whisk together flour, baking powder, and pumpkin pie spice (optional). In another medium bowl, whisk together the pumpkin, 1/4 cup yogurt, egg, 2 tsp. honey, and 1 Tbsp. peanut butter. Stir the pumpkin mixture into the flour mixture until nearly combined. Fold in shredded carrot.
Step ThreeScoop batter into prepared pan(s), filling muffin cups about 2/3 full. Bake 16 to 18 minutes or until a toothpick comes out clean. Cool completely on wire racks.
Step FourIn a bowl, beat together remaining 1/2 cup yogurt, remaining 1/4 cup peanut butter, and remaining 1 tsp. honey until smooth. Pipe or spoon the frosting onto cooled cupcakes.
*Do not select items that contain the ingredient xylitol. It is toxic to pets, even in small amounts.
Storage: Place cupcakes in an airtight container. Store in the refrigerator up to 1 week.
