Thanksgiving is next week!  With so much to do to get ready for the holiday we sometimes forget our furry friends.  But they’re part of the family and deserve a special holiday treat too!  This year why not make your fur babies some Pumpkin Spice Pupcakes?

Yes I said Pupcakes, not cupcakes, although I use human friendly ingredients so if someone mistakenly eats one it’s all good; they may not like it like my Siberian Husky Cannoli does, but it won’t kill them! These Pumkin Spice Pupcakes are the perfect doggie treats for Thanksgiving!  Believe me your pup will love them.  Best of all they are super easy to make using ingredients you probably have in your pantry.

Pumpkin Spice Pupcakes are perfect for fall birthday celebrations too!  I know you can buy doggie cakes and cookies from pet stores and gourmet pet bakeries that are springing up all over town, but why spend big bucks when you can whip up a batch in about an hour?

Seriously these Pumpkin Spice Pupcakes are easy and inexpensive.  All you need are basically flour, egg. baking soda, and pumpkin puree.  I like to use coconut water too, but if you don’t have any plain old water will do.  And of course a dash of cinnamon; but you pretty much have all these in the kitchen specially this time of year!

My recipe makes 20 regular size cupcakes but you can use mini cupcake pans and get a whole lot more.  The size of your pupcake will pretty much depend on the size of your pooch.  Since we have a medium sized dog the regular size cakes work best, she just inhales the minis!

I frost my Pumpkin Spice Pupcakes with cream cheese but dogs love them without frosting too, so no need to take the extra step if you don’t have too much time.  These Pupcakes freeze very well.  I usually freeze them and thaw them out as needed.  I also frost them just before feeding them to the pooch.

Now these Pumpkin Spice Pupcakes are dense so don’t expect anything light and airy.  They’re quite heavy too!  They don’t rise much during baking so whatever level you fill each cupcake wrap will be the same after they’re baked.

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Ingredients:

3 Cups Flour – white or wheat whichever you have on hand

1 Large Can Pumpkin Puree – be sure it’s the puree and not the pumpkin pie mix that’s already seasoned.

1 Egg

1 1/2 Cup Coconut Water – regular water works too

1 Tsp Baking Soda

1 Tsp Cinnamon

Directions:

Heat oven to 350 degrees.

Place all ingredients in a mixing bowl and stir very well –  be sure the flour is all blending in.

Place cupcake liners in cupcake pan.

Scoop batter into each cupcake liner filling at least 3/4.

Smooth tops of batter.so pupcakes look neat.

Bake in oven for 25 – 30 minutes.

Remove from oven and cool before frosting.

Store in airtight containers or freeze.

Frost with peanut butter if you like.