So apparently I only post when my dog has a birthday. This year there’s a lot going on – global pandemic, civil uprising (overdue!), the new normal of working from home, we got married(!). All that being said, my focus has not been on sharing what’s going on with us, because in the grand scheme of life right now, there is so much more going on that needs to be amplified and supported. But a dog mom’s gotta do, what a dog mom’s gotta do. And so let’s take a few minutes to celebrate the wins, share some joy, and make a batch of pupcakes!
Pepper’s Pupcakes 2020 edition
Makes: 12 pupcakes
Active time: 20 minutes
*Be sure to use unsweetened, unsalted ingredients here. We look for organic or all-natural whenever possible. Xylitol, a common human sweetener, is poisonous to our beloved pups.
- 2 large carrots, grated
- 1/3 C peanut butter*
- 1/3 C apple sauce*
- 1/3 C pumpkin puree*
- 2 eggs
- 3/4 C coconut flour
- 1/4 C whole wheat flour
- 1/4 C ground flaxseed
- 1/4 C rolled oats
- 3/4 C nonfat Greek yogurt
- 2 T pumpkin puree*
- 3 T peanut butter*
- Optional: MilkBones
Preheat your oven to 350. Grease with coconut oil, or use cupcake liners, a standard 12-muffin pan.
Mix dry ingredients (coconut flour, whole wheat flour, flaxseed, rolled oats) in a small bowl and set aside.
In a large bowl, grate 2 carrots (no need to peel), add the rest of the wet ingredients and mix well. Add the dry ingredients and stir until completely combined. The mixture will be more like a dough, and thicker than your usual cake batter.
Divide the dough into the 12 muffin/cupcake cups, and press gently to shape into the form.
Bake for 30 minutes, or until the tops are relatively firm but springy when pressed, or a toothpick inserted comes out clean.
Let cool in pan for ~10 minutes, and then pop out the pupcakes and let cool completely on a wire rack before frosting.
While the pupcakes are cooling, mix your frosting. Combine all ingredients together in a bowl and mix until fluffy and combined. If your yogurt is a little watery, you can add a tablespoon of coconut flour to help thicken. Cover and refrigerate until ready to use.
To serve, frost the pupcakes to your liking! I felt like our little girl deserved that extra touch, so I piped the frosting, but you could easily smooth it over top as well. Top with MilkBones if using, and let your pup devour! (We let her lick the frosting off, and then cut the pupcakes into smaller pieces, otherwise she’d literally gulp the whole thing!)