½cupwhole grain oat flour, (whole wheat flour works too)
½teaspoonground cinnamon,, optional
1large egg, room temperature
1tablespoon(28 g) peanut butter
½cup(113 g) pumpkin pureé
½cup(50 g) shredded carrot
¼cup(57 g) greek yogurt
Peanut Butter Frosting
½cup(114 g) greek yogurt, cold
¼cup(2 oz or 57 g) peanut butter
Preheat oven to 350° F. Spray a muffin tin with nonstick spray/butter/olive oil*. Set aside.
In a medium bowl, whisk all the ingredients together until well incorporated, about 2 minutes.
Scoop batter evenly into prepared tin. Bake for 35-40 minutes until firm. Cool completely.
Place all of the frosting ingredients in a bowl and mix well.
Transfer mixture to a frosting bag with desired tip. Pipe frosting onto cooled cupcakes and let your pup enjoy!
Don't use paper liners in this recipe. Since there is no butter/oil in the reicpe, the pupcakes will stick to the liners. Instead, grease your muffin tin with butter or oil.Store pupcakes in an airtight container in the refrigerator for up to 3 days.Cinnamon in small amounts is okay for dogs according to the American Kennel Club, but for dogs with sensitive digestive systems I suggest omitting cinnamon.Consult your pet's veterinarian regarding possible allergies your dog may have.