These Pupcakes are a delightful treat that’s as fun to make as it is to enjoy, ready in just over 30 minutes. With a moist, fluffy texture and a hint of natural sweetness, they’re perfect for celebrating your furry friend or indulging yourself. Packed with wholesome ingredients, each bite offers a balance of rich flavors and satisfying nutrients, making them a guilt-free pleasure.
Bake up a batch in just 18 minutes, and you’ll be rewarded with golden, aromatic pupcakes that are as visually appealing as they are delicious. The subtle crunch of the exterior gives way to a tender crumb, while the blend of healthy fats and protein keeps you energized. Whether for a special occasion or a cozy afternoon, these pupcakes are sure to bring smiles all around.
Ingredients for Pupcakes
- ⅔ cup (169 g) creamy peanut butter (ensure it does not contain xylitol, which is toxic to dogs)
- 1 cup (227 g) pumpkin puree
- ⅓ cup olive oil
- ¼ cup honey
- 2 large eggs
- ⅔ cup water
- 1 ½ cups (190 g) all-purpose flour
- 2 teaspoons baking powder
Frosting (Optional)
- 4 oz (113 g) cream cheese, softened
- ½ cup (120 g) peanut butter
- 1-2 teaspoons water (as needed for consistency)
Step-by-Step Instructions
- Preheat the oven to 350°F (175°C). 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 ⅔ cup water and stir until fully incorporated.
- In a separate bowl, whisk together flour and baking powder.
- Add the dry ingredients to the wet ingredients. Use a spoon or spatula to stir until just combined (avoid over-mixing to prevent dense pupcakes).
- Evenly divide the batter into the prepared muffin tin, filling the liners all the way full. Smooth the tops if desired.
- Bake in the preheated oven for 18 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the pupcakes to cool in the muffin tin for 15 minutes, then transfer to a cooling rack to cool completely.
- While cooling, prepare the frosting: In a bowl, stir together cream cheese and peanut butter until smooth. Add water, 1 teaspoon at a time, until the frosting reaches a spreadable or pipeable consistency.
- Once the pupcakes are completely cooled, spread or pipe the frosting over the tops and serve to your pup!
Pupcake Perfection: Storage and Serving Tips
Store your pupcakes in an airtight container in the refrigerator for up to 5 days. If you’d like to keep them longer, they freeze beautifully! Wrap each pupcake individually in plastic wrap and store in a freezer-safe bag for up to 2 months. Thaw at room temperature before serving. For a special treat, serve them slightly chilled—your pup will love the refreshing texture!
Frosting Fun: Creative Topping Ideas
While the cream cheese and peanut butter frosting is a classic, you can mix it up! Try adding a dollop of plain Greek yogurt for a tangy twist or sprinkle a few dog-safe treats like crushed freeze-dried liver or carob chips on top. For a festive touch, use a piping bag to create swirls or shapes that’ll make your pup’s tail wag even faster!
Quick and Easy: Time-Saving Tips
Short on time? Use a food processor to blend the wet ingredients quickly and evenly. You can also prepare the batter the night before and store it in the fridge, then bake fresh pupcakes in the morning. If you’re making a double batch, freeze half the batter in muffin liners for a ready-to-bake treat later!
Pupcake Variations: Tail-Wagging Twists
Switch up the flavors to keep your pup excited! Replace pumpkin puree with mashed sweet potato or unsweetened applesauce. For a grain-free option, swap all-purpose flour with oat flour or almond flour (if your dog tolerates nuts). You can even add a handful of shredded carrots or blueberries for extra nutrients and a pop of color.
Essential Equipment: What You’ll Need
To make these pupcakes, you’ll need a 12-count muffin tin, paper liners or baking spray, and a mixing bowl. A whisk or spatula works great for combining ingredients, and a toothpick is essential for checking doneness. If you’re frosting, a piping bag or small spatula will help you create a polished look—though your pup won’t mind if it’s a little messy!
Pupcakes
Ingredients
- ⅔ cup creamy peanut butter it 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
- 1 cup pumpkin puree
- ⅓ cup olive oil
- ¼ cup honey
- 2 large eggs
- ⅔ cup water
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
Frosting (optional, see note)
- 4 oz cream cheese softened
- ½ cup peanut butter
- 1-2 teaspoons water as needed
Instructions
- 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.
- 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!