A delicious nut-free pupcake recipe to spoil your furry friend on their special day. Dog cake made with banana and pumpkin, topped with a homemade greek yogurt + cream cheese frosting your pup will LOVE.
Ingredients
Pumpkin Banana Pupcake
- ½ cup super dark mashed bananas ~1.5 medium bananas
- ½ cup pumpkin puree
- 1 large egg
- 2 tbsp coconut oil melted
- ¾ cup regular or whole wheat flour
- ¼ cup rolled oats
- ½ tsp baking soda
- ¼ tsp baking powder
Frosting
- 1½ cups greek yogurt
- 4 oz low fat cream cheese room temperature
- 1 tbsp maple syrup optional
Instructions
Pumpkin Banana Pupcake
- Preheat oven to 350F and spray a mini muffin tray with coconut oil.
- In a large mixing bowl, whisk together mashed banana, pumpkin, egg, and coconut oil.
- Stir in flour, rolled oats, baking soda, and baking powder and stir until just combined.
- Split batter evenly between 24 mini muffins and move to the oven to bake at 350F for 12-14 minutes, or until a toothpick inserted comes out clean. Let cool to room temperature before frosting.
Frosting
- In a medium bowl, use a hand blender to beat room temperature cream cheese for ~1 minute or until softened.
- Add greek yogurt and maple syrup (if using), and beat for another 1 minute until combined.
- Pipe frosting on top of cooled pupcakes. Alliteratively, use a spatula to add a little bit to the top of each - I promise your dog won't taste the difference!
Notes
Ingredients used have been determined safe for MY pup! If you have any questions as to the safety of ingredients for YOUR dog, please check with your veterinarian.
Did you make this recipe?
Tag @themindfulhapa on Instagram and hashtag it #themindfulhapa!
Facebook Pin Recipe