It’s easy to find vegan baked good recipes for you and your human friends for any special occasion. When it comes to our four legged friends finding a vegan baked good recipe that’s safe for your pup can be a task. I had never made dessert for a dog before, and after consulting the internet I didn’t find many recipes I felt comfortable using. I created one with the simplest ingredients that I knew my pet would love.
Nick and I adopted our rat-terrier chihuahua mix, Ozzy, a year ago. He’s an older dog, somewhere between 8-11 years old, and it seems like he’s had a pretty tough life. We wanted to make sure his first birthday with us was super special, so of course I had to figure out how to make him some pupcakes. Ozzy is missing most of his teeth, so anything we give him to snack on needs to be soft. He loves pumpkin. I figured pumpkin would be the perfect ingredient for his October birthday, and would be great for keeping the pupcakes moist and easy to chew. We bought him so many Howloween themed toys for his birthday, so pumpkin seemed to fit the theme.
This recipe only makes about 3-6 cupcakes depending on how full you fill the cups, so if you have more than one pup and want a lot of them for your party be sure to double the recipe. I kept it to a small batch, because while these are relatively healthy they are still an indulgent treat and my dog doesn’t need to eat more than two of them in a week. Any that you don’t use can be placed in an air tight container and frozen. These are totally safe for human consumption, and they taste pretty alright. If you really want to eat some too go for it. They’re just a little light on the seasoning, and far from tasting like the pumpkin cupcakes we’re used to having as people. Yes, I did eat one. No, I didn’t love it. What matters is that Ozzy absolutely loved the pupcakes, and I will definitely be using this recipe again for future special occasions.
To top the cupcakes we used Reddi-Whip Coconut whipped cream. Ozzy gets a little bit of whipped cream as a treat on its own sometimes and he loves it. Another nice thing is it’s easy to pipe with the nozzle, and make cute designs without needing to put the whipped cream in a separate piping bag. Feel free to use any other non-dairy whipped cream to top the pupcakes. Just check the label, and make sure there’s nothing in it that’s not dog safe. You can also use peanut butter. Be sure to check the label to make sure there’s no sugar added, and that it doesn’t contain xylitol which is extremely toxic to dogs. If you’d prefer you can leave them plain.
The pupcakes do not rise a lot, so fill the cells of your cupcake tray to just under the height that you want the pupcakes to be.
- 1/2 cup pumpkin puree (make sure it is pumpkin puree and not pumpkin pie filling)
- 1/2 cup all purpose flour
- 2 tbsp pure maple syrup
- 1 tbsp ground flax meal
- 3 tbsp water
- 1 tsp baking powder
- In a large mixing bowl sift all of the dry ingredients.
- In a small bowl combine flax meal and three tablespoons water. Let sit for five minutes.
- In another large mixing bowl combine maple syrup, pumpkin, and flax egg. Mix until well integrated.
- Add dry ingredients into the wet ingredients slowly while stirring. Stir until mixture is smooth and free of clumps.
- Line 3-6 cells in a cupcake pan with liners. Pour mixture into liners.
- Preheat oven to 350 degrees. Bake pupcakes for 30 minutes, or until fully cooked. Check the inside with a toothpick every fifteen minutes. If it doesn’t come out clean after 30 minutes keep checking them at increments of two minutes until they are done.
- Allow pupcakes to cool.
- Refrigerate or freeze them until you’re ready to use them. Top them with dog safe non-dairy whipped cream right before serving.