Pumpkin Carrot Pupcakes Dog Treat Recipe

Ingredients:

1 cup whole-wheat flour ⅓ cup old-fashioned oats 1 teaspoon baking soda ¾ teaspoon ground cinnamon ¼ teaspoon ground nutmeg Pinch salt ½ cup water ⅓ cup pumpkin puree ¼ cup canola oil ¼ cup raw honey 1 large egg, beaten well ½ teaspoon vanilla extract 1 cup shredded carrots Peanut butter (optional)

Preparation Instructions:

Preheat the oven to 350°F and line a muffin pan with paper liners. Whisk together the whole-wheat flour, oats, baking soda, cinnamon, nutmeg, and salt in a mixing bowl. In a separate bowl, beat together the canola oil, honey, egg, and vanilla extract. Stir the wet ingredients into the dry until the mixture is smooth and well combined. Fold in the grated carrots then spoon the batter into the prepared pan, filling the cups ⅔ full. Bake for 18 to 25 minutes until a knife inserted in the center comes out clean. Allow the pup-cakes to cool completely then frost with peanut butter if desired.

The batter for these pumpkin cupcakes will be fairly thick – make sure to fill the cups no more than ¾ full. Allow the cupcakes to cool completely before frosting and store them in an airtight container. Leftovers (yeah right!) can be frozen for up to two months.