Let me first start by saying that these are for dogs. I mean, of course they're edible to humans, but they won't taste too great. In fact, I have tasted them, and they're pretty dense and bland, even though they smell amazing. Remember, dogs have a sense of smell and taste almost 1000 times better than ours, so to them, these Pupcakes are delicious.
There are a lot of dogs in our house. Seven, to be exact. Roommate has four pugs, a beagle, and a collie. I have a rescued pit bull/greyhound mix (We think...). Although most of the pups aren't mine, I still consider them my weird little furry family, and I love spoiling them (Especially my Toby!).
I actually first heard of Pupcakes from the Sprinkles Cupcakes website, while I was getting ideas for unique cupcake recipes. I did a little research on Pupcake recipes, and on what was and wasn't safe for puppies to eat, and I found that the top three treats for Pupcakes are meat, peanut butter, and pumpkin.
Now, I definitely didn't want to make a meat flavored Pupcake, because that's weird...and gross...and with my luck, Boyfriend would end up loving them, devour a bunch, and then smell like Beggin' Strips for a week and a half. Not attractive.
I also vetoed peanut butter-- actually, my pup, Toby, vetoed peanut butter. I happen to own the single dog in the world that hates peanut butter. This is inconvenient, not only because a lot of dog treats are peanut butter flavored, but because I will never, ever experience the joy and entertainment of seeing my dog try to eat a spoonful of peanut butter. This is a sad and depressing fact that I have yet to come to terms with.
Anyway, I decided on pumpkin, even though I wasn't sure if Toby or the rest of the dogs even liked it.
When my first batch was finished, I gave some to the pups, and they were promptly devoured.
This was when I realized that I may have done a terrible, terrible thing.
The dogs may not ever want to eat their normal dog food again...
- 2 1/2 cups whole wheat flour (Make sure it's whole wheat and NOT unbleached. They are not the same!)
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1 (16) oz can of pumpkin
- 2 (5 oz.) cups of plain yogurt
- 1/2 cup (4 oz) honey
- 1/4 cup vegetable oil
- 2 tsp. vanilla extract
Cream Cheese Frosting
- 8 ounces of cream cheese, softened
- 2 tbsp honey
- Preheat oven to 350.
- Line cupcake pans with 24 lightly greased cupcake liners
- Combine flour, baking powder, baking soda, cinnamon, and ginger in a large bowl
- In a separate, medium bowl, combine pumpkin, yogurt, honey, vegetable oil, and vanilla.
- Fold wet ingredient mixture into the large bowl with the dry ingredient mixture. (Final mixture will be very thick and sticky)
- Spoon mixture into liners, about 3/4 full. (Pupcakes will rise a little, but not too much.)
- Bake for 18 minutes
- While Pupcakes are baking, mix cream cheese and honey until smooth
- Cool cupcakes completely.
- You can put the frosting into a piping bag and pipe it on, or you can just frost by hand with a butter knife!
- Watch your furry friend(s) devour (or inhale!) their delicious treat!!