Ingredients
Method
- Preheat the oven to 350°F. Line a mini or regular muffin tin with cupcake liners or lightly grease with a dog-safe oil.
- In a medium mixing bowl, whisk the egg, peanut butter, applesauce, and water until smooth and creamy.
- Add the whole wheat flour and baking powder to the bowl and fold together with a spatula until just combined and no dry streaks remain.
- If the batter seems very thick, add a small splash of water and stir until it is soft enough to scoop but not pourable.
- Spoon the batter into the prepared muffin cups, filling each about two-thirds full.
- Tap the muffin tin lightly on the counter to release any large air bubbles.
- Bake for 12–15 minutes, or until the tops are set and a toothpick inserted into the center comes out clean.
- Remove the muffin tin from the oven and let the pupcakes cool in the pan for 5 minutes.
- Transfer the pupcakes to a wire rack and let them cool completely before serving to your dog.
Notes
- Always use xylitol-free peanut butter, as xylitol is toxic to dogs.
- Store cooled pupcakes in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 7 days.
- For longer storage, freeze pupcakes in a single layer, then transfer to a freezer bag and freeze for up to 2 months.
- To soften or gently warm a pupcake, microwave it for 10–15 seconds, or warm in a 300°F oven for 5 minutes, or let it come to room temperature.
- Store cooled pupcakes in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 7 days.
- For longer storage, freeze pupcakes in a single layer, then transfer to a freezer bag and freeze for up to 2 months.
- To soften or gently warm a pupcake, microwave it for 10–15 seconds, or warm in a 300°F oven for 5 minutes, or let it come to room temperature.