Ingredients
Method
- Preheat the oven to 350°F and line a 6-cup muffin tin with paper liners or lightly grease each cup.
- In a medium bowl, whisk together the whole wheat flour, baking powder, and cinnamon until well combined.
- In a separate bowl, add the applesauce, peanut butter, yogurt, water, and egg, then whisk until the mixture is smooth and creamy.
- Pour the dry ingredients into the wet ingredients and stir with a spatula or wooden spoon just until no dry flour remains; do not overmix.
- Divide the batter evenly among the 6 muffin cups, filling each about 2/3 full.
- Bake for 16–18 minutes, or until the pupcakes are set and a toothpick inserted in the center comes out clean.
- Remove the pupcakes from the oven and let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving to your dog.
- Optionally, top each cooled pupcake with a small spoonful of plain unsweetened yogurt right before serving.
Notes
- Always use xylitol-free peanut butter; xylitol is highly toxic to dogs.
- Let pupcakes cool completely before serving to avoid burning your dog’s mouth.
- Store cooled pupcakes in an airtight container at room temperature up to 3 days, or in the refrigerator up to 6 days.
- For longer storage, freeze cooled pupcakes in an airtight container for up to 2 months and thaw in the refrigerator before serving.
- Serve pupcakes as an occasional treat and adjust your dog’s regular meals to prevent overfeeding.
- Let pupcakes cool completely before serving to avoid burning your dog’s mouth.
- Store cooled pupcakes in an airtight container at room temperature up to 3 days, or in the refrigerator up to 6 days.
- For longer storage, freeze cooled pupcakes in an airtight container for up to 2 months and thaw in the refrigerator before serving.
- Serve pupcakes as an occasional treat and adjust your dog’s regular meals to prevent overfeeding.