Peanut Butter Pumpkin Pupcakes Recipes

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PEANUT BUTTER PUMPKIN PUPCAKES



Peanut Butter Pumpkin Pupcakes image

Easy homemade pumpkin dog cupcakes for your furry friend. Simple to make and filled with nutritious ingredients and dog safe peanut butter frosting.

Provided by Jen Wooster

Categories     Dog Treat

Time 35m

Number Of Ingredients 8

1 cup gluten free flour blend (or plain brown rice flour)
1/2 teaspoon baking soda
3/4 cup pumpkin puree
1/2 cup peanut butter, all-natural (use natural, no sugar added)
1 egg, beaten
1/8 cup vegetable oil (plus more for cake pan)
1/2 cup greek yogurt
1/4 cup peanut butter, all-natural

Steps:

  • Preheat oven to 350 degrees. In a large mixing bowl, add baking soda into flour. Add remaining ingredients and mix until combined.
  • Brush oil inside cupcake tin. Fill each cupcake half full with batter. Place in oven and bake 25 minutes or until done. Turning halfway through baking. Allow to cool thoroughly before frosting.
  • Mix yogurt and peanut butter until well combined. Frost pupcakes once cooled.

Nutrition Facts : Carbohydrate 14 g, Protein 8 g, Fat 13 g, Fiber 3 g, Calories 196 kcal, ServingSize 1 serving

PUMPKIN PUPCAKES RECIPE



Pumpkin Pupcakes Recipe image

Make your dog Pumpkin Pupcakes! These dog cupcakes are simple and have basic ingredients that dogs love.

Provided by Dorothy Kern

Categories     Dessert

Time 40m

Number Of Ingredients 10

1 cup pumpkin puree (not pumpkin pie filling)
2 tablespoons molasses
2 tablespoons honey
1 large egg
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
1 cup all purpose flour
1 cup cold heavy whipping cream
1 tablespoon peanut butter

Steps:

  • Preheat oven to 350°F. Spray 6 cavities of a muffin pan with nonstick cooking spray.
  • Stir together pumpkin, molasses, honey, and egg. Add baking powder, baking soda, cinnamon and flour and stir until fully mixed.
  • Place 1/4 cupful of batter in each muffin cup. Bake for 14-16 minutes or until a toothpick comes out mostly clean. Cool completely before frosting.
  • To make frosting: add heavy whipping cream to a large bowl. Add peanut butter. Beat with a hand or a stand mixer until stiff peaks form.
  • Frost cupcakes as desired. For look in photos: fill a pastry bag fitted with a 1M star tip. Pipe frosting and top with a mini milk bone.
  • Store in an airtight container for up to 3 days or freeze for up to one month.

Nutrition Facts : ServingSize 1 serving, Calories 253 kcal, Carbohydrate 28 g, Protein 4 g, Fat 15 g, SaturatedFat 8 g, Cholesterol 70 mg, Sodium 194 mg, Fiber 2 g, Sugar 11 g

PEANUT BUTTER PUPCAKES



Peanut Butter Pupcakes image

Peanut Butter Pupcakes are cupcakes for dogs! These easy cupcakes have no yucky ingredients are perfect for dogs, filled with peanut butter and banana complete with a peanut butter frosting.

Provided by Dorothy Kern

Categories     Dessert

Time 30m

Number Of Ingredients 10

2 tablespoons peanut butter
2 tablespoons oil
1 medium banana (mashed)
2 tablespoons honey
1/2 cup flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
2 ounces cream cheese ((OR BANANA))
1/2 medium banana (mashed, (OR CREAM CHEESE))
2 tablespoons peanut butter

Steps:

  • Preheat oven to 350°F. Spray a mini muffin pan with cooking spray. You can also use liners, if you want.
  • Stir peanut butter, oil, banana, and honey. Stir in flour, baking soda, and baking powder until combined. Evenly distribute between the cavities of your muffin pan. Bake 10-20 minutes, until browned and a toothpick inserted in the center comes out clean. Cool completely before frosting.
  • Banana frosting: stir mashed banana and peanut butter together. Frost. Serve immediately (the frosting will brown as the cupcakes sit).
  • PB Cream Cheese frosting: stir peanut butter and cream cheese. Frost. Store in refrigerator.

Nutrition Facts : ServingSize 1 pupcake, Calories 106 kcal, Carbohydrate 10 g, Protein 2 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 5 mg, Sodium 85 mg, Sugar 4 g

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