Our dog Tucker turned two this week. He’s a very sweet boy who loves going for walks (especially hiking at the park), playing with various squeaky toys, and snuggling up to us for quiet time. Tucker came to us from a rescue in Ohio and he didn’t have the easiest start in life, but he’s settled in with us very well. Despite having tons of energy, he can chill out like a pro. He’s napping as I write this.
These pupcakes – dog-safe cupcakes – were incredibly easy to make. I found the recipe at A Saucy Kitchen, then adapted it to use pumpkin instead of apple, and my batch made three adorable pupcakes. I chose to use baking powder, which is listed in the original recipe as optional, and I’m glad I did. These baked beautifully and have a lovely texture, kind of spongy and light. Tucker loved them.
- 1/4 cup pumpkin puree
- 3 tablespoons peanut butter*
- 1 egg
- 1/2 teaspoon baking powder
*Don’t use peanut butter with artificial sweeteners like xylitol, which can be toxic and even deadly for dogs. I used Jif creamy peanut butter, because Tucker and I are Jif loyalists.
Preheat oven to 350 degrees. Line a muffin tin with three paper liners.
In a small bowl, stir together pumpkin puree, peanut butter, egg, and baking powder until smooth. Spoon into muffin tin, dividing batter evenly.
Bake for 18-20 minutes, until a cake tester comes out clean. Remove from oven and remove pupcakes to a wire rack to cool completely before serving. Store in an airtight container at room temperature for 3-4 days. Makes 3.