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!