Happy Birthday Peanut Butter Pupcakes Recipe


I cannot believe my little boy is three years old today! It feels like just yesterday that I got in my car and drove to meet Diego for the first time. He could fit in the palm of my hand and had to wear a cat collar because his neck was too small for even the smallest of small dog collars. Now he’s all grown up. He’s a 5-pound man!  

To celebrate his birthday, we made Diego something new — Peanut Butter Pupcakes. Since we make so many different treats, we love experimenting. Let me tell you … Diego and his party guests all went crazy for them! 

Birthday Party

Of course, it doesn’t have to be your dog’s birthday for you to make him these homemade pupcakes. I promise he will thank for you it!

Plus, these treats are so easy to throw together. Just mix the ingredients listed below by hand, put your dough in a mini muffin tray, bake, and serve! 

Pupcakes ingredients

Pupcakes in Cupcake Tin

A lot of people ask me about gluten-free dog treats. If you like your dog to avoid gluten then these treats are perfect! Plus, they’re also preservative-free, which makes them a way better option than the store-bought stuff! 

Enjoy!

Want More Healthy Dog Treat Recipes Like This?

Get your paws on a copy of my dog treat cookbook, Proud Dog Chef: Tail-Wagging Good Treat Recipes. Filled with 60 gluten-free and grain-free recipes that range from biscuits and pupcakes to jerky and veggie chips, your canine companion is in for a real treat! 

The Recipe

Easy Peanut Butter Pupcakes

Ingredients

  • 1 cup brown rice flour
  • 1/2 cup coconut flour
  • 1/2 cup natural peanut butter
  • 1/2 cup water
  • 1 large egg
  • 2 tablespoons coconut oil (Plus, more for greasing)

Instructions

  • Preheat oven to 350º and grease mini muffin tin with coconut oil. Set aside.
  • In a large mixing bowl, whisk together brown rice flour and coconut flour. Set aside.
  • In a separate bowl, mix together peanut butter, water, egg, and coconut oil.
  • Add wet ingredients to dry ingredients and mix together with a spoon or a fork until thoroughly combined. If needed, knead the dough with your hands.
  • Pack dough into mini muffin tins, filling 3/4 full. They will not rise.
  • Bake for 18-20 minutes, or until the edges become golden brown. 
  • Transfer to a wire rack to cool. 

Notes

  • Since they are slightly doughy when cooked, I break them in pieces to feed to my fur babies. They get very excited to eat them so it slows them down a bit and they don’t swallow big chunks.
  • Store in airtight container in the refrigerator for about a week.
  • To extend the shelf life you can freeze them and take them out as needed