This Halloween our speciality is peanut butter pup cakes with pumpkin puree topping. We used Doggy’s Cuppa evening brew in the recipe as it has special calming properties. Halloween time could be very stressful for some dogs because of the loud and frequent fireworks. Dogs react to fireworks differently but in some the loud noise and unexpected bang can cause anxiety attacks and elevated heart rate.
Both could be rather unpleasant for your best friend and in some cases even dangerous. We’ve included our specially developed Evening brew dogs in the recipe for some extra comfort during these stressful times. A small treat can make a big difference!!!
Here’s the recipe as follows:
- 2/3 cup pumpkin puree (not pumpkin pie filling)
- 3 tablespoons unsweetened peanut butter, plus additional for the “frosting’’
- 1 tablespoon coconut oil
- 1 egg
- 1/4 cup Doggy’s Cuppa Evening Brew
- 1/2 cup oatmeal flour
- For the toppings: peanut butter, pumpkin puree, yoghurt, and cream cheese mix
- Preheat the oven to 180°C. Spray a mini muffin tin (or use mini cupcake holders) with non-stick baking spray, and set aside.
- In a blender or food processor base combine the pumpkin puree, peanut butter, coconut oil, egg, Doggy’s Cuppa brew.
- Blend until smooth mixture forms.
- Using a plastic spatula, fold in the oatmeal flour.
- Using a cookie scoop or a spoon, carefully dollop the thick pup-cake batter into the prepared muffin tin or mini cup-cake holders. Using the spoon or scoop, round the tops of the muffins, as they will not rise in the oven.
- Transfer the muffin tin to the preheated oven.
- Bake 15-20 minutes, or until the pup-cakes are brown and an inserted toothpick comes out clean.
Let cool to room temperature, then add the chosen toppings as “frosting.” And Voila!!! #LipsmackinglyGood
These pup-cakes are very moist and don’t contain any preservatives so need to be kept in the fridge and should not be fed after more than 5 days!