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Hero shot of Peanut Butter & Pumpkin Pup Donuts for Dogs
Maya Thompson

Peanut Butter & Pumpkin Pup Donuts: Tail-Wagging Treats!

Healthy dog treats packed with pumpkin, peanut butter, and love!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 12 mini donuts
Course: Dog Treats
Cuisine: Dog-Friendly
Calories: 50
Ingredients Method Notes

Ingredients
  

  • 1 cup whole wheat flour or oat flour for gluten-free
  • 1/2 teaspoon baking powder
  • 1/2 cup pure pumpkin puree 100% pumpkin, no sugar or spices
  • 1/4 cup unsweetened peanut butter xylitol-free
  • 1 egg
  • 2 tablespoons coconut oil melted
  • 1 tablespoon honey optional

Method
 

  1. 1. Preheat your oven to 350°F (175°C). Grease a mini donut pan with coconut oil or nonstick spray.
  2. 2. In a medium bowl, mix the whole wheat flour and baking powder.
  3. 3. In another bowl, whisk together pumpkin puree, peanut butter, egg, melted coconut oil, and honey until smooth.
  4. 4. Gradually combine the dry ingredients with the wet mixture to form a thick batter. Add water if needed to adjust consistency.
  5. 5. Transfer the batter to a piping bag or resealable plastic bag with a corner cut off. Pipe the batter into the greased donut molds, filling each 3/4 full.
  6. 6. Bake for 12-15 minutes, or until firm and lightly golden. Use a toothpick to check doneness.
  7. 7. Let the donuts cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving.

Notes

Ensure your peanut butter is xylitol-free as xylitol is toxic to dogs.
For a gluten-free option, use oat flour instead of whole wheat flour.
Store donuts in an airtight container in the refrigerator for up to 1 week or freeze for up to 3 months.
Add icing by mixing 2 tablespoons plain Greek yogurt with 1 teaspoon peanut butter, and drizzle once donuts are cooled.