I'm still obsessed with everything pumpkin, it hasn't gotten old yet so this pumpkin pupcake recipe seemed very appropriate.
This is the same base recipe as our doggie birthday cake but this one has pumpkin instead of peanut butter and it still turned out great! I also added a cream cheese frosting to these instead of a yogurt based frosting and I didn't hear any pups complaining!
Pup-kin Pup-Cake Recipe
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Makes 10-12 cupcakes depending on the size of your cupcakes.
Preheat oven to 350 degrees.
Grease muffin pan or muffin cups.
1/4 Cup of Canned Pumpkin (Not Pumpkin Pie Mix)
1/4 Cup of Cooking Oil (I use Olive Oil)
1 tsp of Vanilla
1/4 Cup of Honey
2 tsp of Cinnamon
1 Cup of Flour
1 tsp Baking Soda
1/4 Cup of Water
Mix all ingredients together in a mixing bowl until well blended. More water may be needed to create a cake like consistency. Cook for 20 min and allow too cool.
While cupcakes are cooling, use the time to make the frosting!
4 ounces of Cream Cheese
1/4 Cup of Canned Pumpkin
Add both ingredients to the bowl and use a mixer to mix well.
*Optional: You can either spread the frosting with a knife, or you can scoop the frosting into a ziplock bag and push it all the way to one of the corners. Use some scissors to snip off the end of the corner and then squirt the frosting out of the corner onto the cupcake like a piping bag for more precision.
Once the cupcakes are cool, frost them and then sprinkle cinnamon on top for added "flair".