Packed full of pumpkin and topped with a drool-worthy peanut butter frosting, these dog-friendly Pupcakes will have your pooch begging for more. This recipe uses just a few ingredients and comes together in under 45 minutes. While they are human-safe, your pets will enjoy them more than you will!Be sure to check out the how-to video for step-by-step instructions!
⅔cupcreamy peanut butterit is important that the peanut butter you purchase does not contain xylitol, which can be deadly to dogs. Most brands do not use this ingredient, but always check your label first (160g)
Preheat oven to 350F (175C) and line a 12-count muffin tin with paper liners or lightly grease with baking spray. Set aside.
In a large bowl, combine peanut butter, pumpkin puree, olive oil, honey, and eggs. Whisk together until smooth and completely combined.
Add water and stir until completely incorporated.
In a separate bowl, whisk together flour and baking powder.
Add dry ingredients to wet ingredients and use a spoon or spatula to stir together until just-combined (try not to over-mix as it can make the pupcakes dense and dry, but if your dog is anything like mine they won’t mind).
Evenly divide batter into prepared muffin tin (fill liners all the way full). Smooth muffin tops if you would like your pupcakes to be smooth on top after baking.
Transfer to 350F (175C) oven and bake for 18 minutes or until a toothpick inserted in the center comes out clean. Allow pupcakes to cool in the muffin tin for 15 minutes before carefully removing to cooling rack and allowing to cool completely. While they cool, prepare your frosting.
Stir together cream cheese and peanut butter until smooth.
Add water, 1 teaspoon at a time, until you reach a consistency that is easy to spread or pipe over the cupcakes.
Spread or pipe frosting over cooled cupcakes and serve to your pup!
While the pupcakes in the photos looked beautiful with all of that icing, I ultimately decided my dogs didn’t need quite that much fattening frosting and so I’ve reduced the amount that this recipe makes (they didn’t seem to mind!). This recipe makes enough to frost the cupcakes much less generously than shown. If you want to decorate the pupcakes as shown, you will need to double the frosting. I used a Wilton 2D tip.
Store in an airtight container at room temperature for up to 2 days or in the refrigerator for up to one week. Pupcakes may also be frozen for several months.