Dessert

Pumpkin Pupcakes with Peanut Butter Frosting Recipe

Bylilan Sage October 16, 2025October 16, 2025

Introduction

These Pumpkin Pupcakes are a delightful treat specially made for your furry friends. Packed with wholesome ingredients like pumpkin and peanut butter, they’re easy to bake and perfect for spoiling your dog on special occasions.

The image shows four brownish-orange cupcakes with a textured, slightly rough surface, each topped with a swirl of white creamy frosting resembling soft peaks. Each cupcake has a small bone-shaped biscuit stuck gently on top of the frosting, with the biscuits varying in color: one is light tan, two are orange, and one is yellow. The cupcakes are placed on a white stand with a smooth, shiny surface. The background is a white marbled texture with a softly blurred out dog in the back, focusing attention on the cupcakes. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup pumpkin puree (not pumpkin pie filling)
2 tablespoons molasses
2 tablespoons honey
1 large egg
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
1 cup all purpose flour
1 cup cold heavy whipping cream
1 tablespoon peanut butter

Instructions

Step 1: Preheat the oven to 350°F (175°C) and spray 6 cavities of a muffin pan with nonstick cooking spray.
Step 2: In a bowl, stir together the pumpkin puree, molasses, honey, and egg until well combined.
Step 3: Add the baking powder, baking soda, cinnamon, and all purpose flour to the pumpkin mixture. Stir until fully mixed and smooth.
Step 4: Spoon about 1/4 cup of batter into each muffin cup. Bake for 14-16 minutes or until a toothpick inserted comes out mostly clean. Allow pupcakes to cool completely before frosting.
Step 5: To make the frosting, place cold heavy whipping cream and peanut butter in a large bowl. Beat with a hand or stand mixer until stiff peaks form.
Step 6: Frost the cooled pupcakes as desired. For a decorative look, use a pastry bag fitted with a 1M star tip to pipe the frosting and top with a mini milk bone treat.
Step 7: Store pupcakes in an airtight container for up to 3 days or freeze for up to one month.

Tips & Variations

Use pure pumpkin puree, not pumpkin pie filling, to avoid added sugars and spices that can be harmful to dogs.
Swap out honey for maple syrup if you prefer a different natural sweetener suitable for dogs.
For a nut-free version, omit the peanut butter or substitute with a dog-safe fruit puree.
Make mini pupcakes by using a mini muffin pan and reduce baking time to about 10 minutes.

Storage

Keep these pupcakes in an airtight container in the refrigerator for up to 3 days to maintain freshness. For longer storage, freeze them for up to one month and thaw before serving. Frosting is best applied just before serving to keep the texture light and creamy.

How to Serve

The image shows a close-up of a cupcake with two main layers. The bottom layer is a rough-textured, golden-brown cupcake with small cracks and a moist appearance. The top layer is a swirl of smooth, creamy white frosting, thickly piped on in a spiral pattern. Sticking out of the frosting is a small brown cookie shaped like a dog, adding a decorative touch. More cupcakes with the same details can be seen blurred in the background. The cupcakes are on a white plate, placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Are these pupcakes safe for all dogs?

Yes, this recipe uses dog-friendly ingredients, but always check for any personal allergies or intolerances your dog might have before offering new treats.

Can I substitute the heavy whipping cream in the frosting?

Heavy whipping cream helps achieve the stiff peaks needed for piping frosting. For a dairy-free option, consider using coconut cream, but note the texture may vary.