Pumpkin Carrot Pupcake Recipe

This pumpkin carrot pupcake recipe is super easy to follow and it's packed full of wholesome, nutritious ingredients. The results are delicious, gluten-free goodies that are sure to be a hit with your dog/s.

Pumpkin carrot pupcakes with frosting on wooden board

These pumpkin carrot pupcakes prove that cake doesn't have to be bad for you... or your dog! 

Delicious, fresh vitamin-A-rich carrot, fiber and nutrient dense pumpkin, coconut oil and a hint of naturally sweet maple syrup... what's not to love?

Frosting or Topping Pupcakes

These little goodies look amazing topped with a swirl of thick, creamy peanut butter... but decorated or frosted pupcakes are a bit messy to store so I'd suggest adding the topping at time of serving.

Peanut butter is healthy and nutritious, but its' worth remembering that most frosting/icing has no nutrient value.

Our dogs don't care what their pupcakes look like, only how they taste (and these taste amazing as-is) . So unless they're for a party or special occasion (or I need to take photos for an article) I usually don't bother to frost/ice my dogs cake treats. No-one has complained yet.


Ingredients List

  • 2 cups garbanzo bean flour (aka chickpea flour)
  • 1 1/2 tsp baking soda
  • 1/2 cup pumpkin puree
  • 1/3 cup grated carrot
  • 2 tbsp maple syrup
  • 3 tbsp coconut oil (melted)
  • 2 eggs
  • 1 tsp chia seeds

Plus 1/2 cup creamy peanut butter for topping (optional)

Ingredients used to make pumpkin carrot pupcakes

Yield:

This recipe makes approximately thirty, 2" diameter pupcakes (mini)


Instructions

  • Preheat oven to 350F
  • Place silicone molds on baking tray for stability
  • Grate carrot (washed but not peeled)
  • Put flour, baking soda and chia seeds into large bowl and stir to mix
  • Put pumpkin, eggs, carrot and maple syrup into medium bowl and whisk to combine
  • Slowly add wet ingredients to dry ones, stirring well to mix
  • Spray silicone molds with oil (I use an olive oil spray)
  • Spoon batter into molds filling almost to the top (this batter rises a little, but not a whole lot)
  • Bake at 350F for 20 minutes
  • Pupcakes should be firm to the touch and a toothpick come out clean when ready
  • Remove from oven and allow to cool in molds for 10 minutes
  • Pop pupcakes from molds and place on cooling rack to cool completely
  • If desired, top with swirl of creamy peanut butter
  • Store in airtight container in the refrigerator for up to one week
Photo collage showing steps taken when making homemade pumpkin carrot pupcakes


I like to use silicone molds or silicone cupcake cases for my pupcakes because the cakes pop out super-easy and they're so quick and simple to clean. Plus there's no paper-cupcake-case mess to clean up (or get eaten by mistake!). Of course you can use muffin tins, paper cupcake cases or whatever method you're happy with but if you haven't tried silicone molds or cupcake cases I'd recommend them :)


Nutrition Facts Per Treat:

Servings: 30 (one treat per serving)

Serving size: 17 g

Calories per serving: 45

Total Fat: 2.0 g
    Saturated Fat 1.3 g

Total Carbohydrates: 5.0 g
    Dietary Fiber 0.8 g
    Total Sugars 1.7 g

Protein: 1.8 g

Vitamin A: 856 IU
Vitamin B3: 0.1 mg
Vitamin C: 0.2 mg
Vitamin D: 2 IU
Calcium: 8 mg
Folate: 29 ug
Iron: o.4 mg
Magnesium: 12 mg
Manganese: 0.1mg
Phosphorous: 28 mg 
Potassium: 71 mg
Zinc: 0.2 mg



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› Pumpkin Carrot Pupcakes

› Pumpkin Carrot Pupcakes