Even our four-legged friends can hop on the pumpkin everything train. This recipe for Pumpkin Carrot Pupcakes is easy and is every dog’s favorite dessert!
This Pumpkin Carrot Pupcakes recipe is for all of my friends out there who treat their dogs like their children. This post was originally shared in September 2014 in celebration of our dog, Lucca’s first birthday.
The recipe quickly became a site favorite, so I decided that the pictures needed a re-vamp, AND I wanted to share with you a cool new toy that I used to bake them in! Lucca is four years old now, and he still loves these healthy pupcakes as much as the first day I made them.
Since this recipe only makes 6 pupcakes, the stovetop over is perfect for baking them! I almost need to meet every one of you for coffee to explain to you how much I love this appliance. No joke. It has six cooking modes (Proof, Warm, Roast, Bake, Broil, and Toast). I’ve used all of them at this point and they all work so perfectly!
The proof setting is so great for making cinnamon rolls, pizza dough, bread — any kind of dough, really. I use the toast function almost every day and it makes the most fool-proof bagels ever. What I love the most is that I can easily pop a few cookies on a quarter sheet pan and watch them bake on my counter, or roast a few filets of salmon and I can keep an eye on them while I’m cooking everything else on the stove.
The countertop oven comes equipped with a temperature probe, so you can insert it into your dish and monitor the internal temperature from the outside display without ever opening the door. I mean… it doesn’t get any better than that.
I honestly don’t know what I did before this piece of equipment. If you do a lot of cooking for two or you just feel like you need the extra oven space, I highly recommend getting a stovetop oven like this!
Check out my Chicken and Sweet Potato Dog Biscuits for another great recipe for your furry four-legged friends! I hope your pup loves these delicious treats!
- 1/2 cup whole wheat flour
- 1 tsp baking powder
- 1 egg
- 1 tbsp maple syrup
- 1 tbsp peanut butter
- 1/2 cup pumpkin puree
- 1/2 cup shredded carrot
- 1/4 cup greek yogurt
For the Frosting
- 1/2 cup greek yogurt
- 2 oz peanut butter
- 1/2 tbsp maple syrup
- Preheat oven to 350 degrees.
- Whisk all the ingredients together in a medium bowl until well incorporated.
- Using an ice-cream scoop, scoop batter into a lined 6-muffin tin.
- Bake for 35-40 minutes until firm.
- Place all of the ingredients for the frosting in a bowl and mix well.
- Pipe or spoon the frosting onto cooled cupcakes and let your pup enjoy!
*Store these in an airtight container in the fridge for up to a week.