Pumpkin cupcakes with peanut butter cream cheese frosting and bacon sprinkles. These real food treats are 100% safe for dogs.
Makes 9 pupcakes
Ingredients
For the cupcakes:
1/2 cup (120g) pumpkin puree
2 tablespoons (32g) smooth peanut butter
1 large egg
1 1/4 cups (155g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup (185ml) milk
For the frosting:
6 ounces reduced-fat cream cheese
1/2 cup (128g) smooth peanut butter
2 to 3 tablespoons milk
9 small milk bones
2 slices cooked bacon, finely chopped
Instructions
- Preheat the oven to 350° F. Line 9 cavities of a cupcake pan with baking papers.
- Place the pumpkin, peanut butter, and egg in a large mixing bowl and whisk vigorously until smooth. Add the flour, baking powder, and baking soda. Whisk steadily until the wet and dry ingredients begin to come together, then pour in the milk and continue whisking until a smooth batter forms.
- Divide the batter evenly between the 9 cupcakes cavities. Transfer the pan to the middle rack of the preheated oven.
- Bake for 16 to 18 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Remove the pan from the oven and allow the pupcakes to cool completely before frosting.
- While the pupcakes bake, make the frosting. Place the cream cheese and peanut butter in a large mixing bowl. Beat with a hand mixer on medium-high speed for 2 to 3 minutes, or until completely smooth. Add milk as needed until the mixture reaches the consistency of frosting.
- Pipe or spread the cooled pupcakes with frosting. Place a milk bone on the center of each and sprinkle with chopped bacon. Serve to your favorite pups!
