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Peanut butter dog cupcake with yogurt frosting and dog biscuit topping on a wooden plate

Peanut Butter Dog Cupcake Recipe for Birthdays

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Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 30 minutes
Total Time 1 hour
Servings: 68 -8 cupcakes
Ingredients Method

Ingredients
  

  • ½ cup natural peanut butter unsweetened, xylitol-free
  • ½ cup pumpkin puree plain canned pumpkin
  • 1 large egg
  • 1 cup oat flour or ground rolled oats
  • ¼ cup unsweetened applesauce
  • ½ teaspoon baking powder
  • ½ cup plain Greek yogurt for frosting, unsweetened and unflavored
  • Optional: small dog biscuits or banana slices for topping

Method
 

  1. Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a medium bowl, combine peanut butter, pumpkin puree, egg, and applesauce. Stir until smooth and creamy.
  3. Add oat flour and baking powder to the wet mixture. Stir slowly until a scoopable batter forms. Do not overmix.
  4. Spoon batter into lined muffin tin, filling each cup about two-thirds full. Smooth tops lightly.
  5. Bake for 18–22 minutes until firm on top and a toothpick inserted in the center comes out clean.
  6. Remove cupcakes from pan and cool completely on a wire rack for at least 30 minutes.
  7. Spread a small spoonful of plain Greek yogurt on each cooled cupcake. Top with a banana slice or small dog biscuit if desired.
  8. Serve one cupcake as a treat. Store leftovers in the refrigerator for up to 5 days.