DIY Pumpkin Pupcakes

TEXT + PHOTOS BY COURTNEY OF @stubbylilcorgis

Autumn is just around the corner! Celebrate its arrival with these easy-to-make pumpkin pupcakes!

Many of you know me as the mom of Stubbs and Lil, my corgi kids on Instagram, and as a Pack Leader for The Northwest Dog. What you may not know is that I’m also a full-time artisan baker and have been baking professionally for the past six years!

I quickly fell in love with the art of baking as well as the labor of love that goes into it. Recently, I had a friend who was celebrating the 9th year of their dog Boomer’s life. I have made dog biscuits before but thought this deserved something new and exciting! So, I came up with a healthy and wholesome dog cupcake recipe. Today, I would love to share my dog pupcakes recipe with you. It is an easy recipe that anybody can make – whether you’re a baking pro or not!


Before I list the recipe and steps, I would like to go into the ingredients that I used and why I prefer them. I love that we have such a wide variety of products to choose from in the Pacific Northwest! I chose to use locally sourced and/or organic ingredients in my kitchen. I use eggs from Zweifel pasture raised egg farms which is a small egg farm based out of Tillamook. They are so passionate about taking great care of their hens you can even see photos of their hens on their website! I also buy most of my flours and grains from Bob’s Red Mill. I kid you not, I have even met Bob on multiple occasions in their Milwuakie store. He looks just like his picture!

In this recipe, I chose whole wheat flour and rolled oats as the base. Whole wheat flour is great for dogs who do not have an allergy to it and when given in the appropriate amounts provides a good source of protein and fiber. The rolled oats plays a great part in this recipe for not only the protein and fiber but it’s vitamins and minerals.


The other essentials of this recipe is the pumpkin puree, which is known for bringing ease to sensitive stomachs. You can easily swap out the pumpkin puree for sweet potato puree at a 1:1 ratio per this recipe. I would just like to point out that sweet potato puree has double the calories, more carbs, and higher naturally occurring sugars. If that is not an issue for your pup than the higher vitamins and minerals are the benefit of the substitute.

For the “sweetener” in this recipe, I rely on unsweetened applesauce. The unsweetened applesauce provides calcium, antioxidants, and a good amount of potassium. As most of us know, coconut oil is an amazing do-all pantry favorite. The coconut oil keeps the cupcakes nice and hydrated and research suggests it can even boost your dog’s immune system because of the lauric acid! The bonus ingredient is fresh shredded carrot! If your dog is not a fan of carrots You can simply substitute blueberries. I top them off with crunchy dog treats that I buy from the bulk area at Mud Bay. I am obsessed with the small heart-shaped treats they sell!

The icing is going to be your dog’s favorite part. Who can resist peanut butter cream cheese icing? The cream cheese is packed with essential fatty acids and B complex vitamins! The peanut butter is just yummy goodness your dog loves! It is important to use peanut butter that does not contain Xylitol. I advise using a one or two ingredient creamy peanut butter.

As for the size of the cupcakes, that’s up to you! You can make minis or standard size. I stick to the mini cupcakes so I feel good about the portion I am feeding them. They are only to be used as snacks — not a meal. I will provide bake times below with recipe for both. I highly recommend using “If You Care” baking cupcake liners. They are unbleached, chlorine-free, and totally FSC certified compostable! If you are in the Portland / Vancouver area they can be found at New Seasons, Whole Foods, and Chuck’s Produce.

Happy baking everyone! Please share your dog enjoying the cupcakes with us!


Whole Wheat Flour   1 ½ cup ( 210g)
Old Fashioned Rolled Oats   ½ cup (55g)
Baking Powder 1 ½ teaspoon
2-3 Carrots Shredded ( or 1 cup fresh or frozen blueberries)
Pumpkin Puree   ⅔ cup (170g)
Unsweetened Applesauce   ⅔ cup ( 175g)
Unrefined Virgin Coconut Oil ( heated ) ½ cup (95g)
2 Large Eggs
Cream Cheese 8 ounces ( 1 box)
Creamy Peanut Butter ½ cup (135g)
16-20 Small Dog Treats for toppers 

° Pull cream cheese out from the refrigerator and set aside until icing is made.

°In a medium mixing bowl add your wheat flour, rolled oats, and baking powder. Once all three are scaled into the bowl use a whisk to combine the dry.

°Add freshly grated carrots ( or blueberries) and lightly toss in the dry ingredients.

°In a large mixing bowl add applesauce, pumpkin puree, two eggs, and heated coconut oil.

°Gently whisk until all ingredients are combined.

°Pour medium bowl with dry ingredients into large mixing bowl and fold dry just until fully combined.

°Scoop batter into cupcake pan. Fill cup ¾ of the way full.

°Remove from pan and place on a cooling rack.

°While waiting for the cupcakes to cool, now is a great time to make the icing! In an electric mixer, add 8oz cream cheese and mix on medium speed until smooth. Scrape down the sides of the bowl and then add ½ cup of creamy peanut butter. Mix on medium speed until fully combined. Scrape down bowl as needed.

° Leave icing in bowl until cupcakes are cool enough to be iced. Do not place in refrigerator — the icing will harden. Once ready put icing in piping bag with your choice of piping tip. I use the Ateco 199 drop flower tip. If you do not have any piping tips or icing bags you can always use a ziploc bag.

°Once iced, place your dog treat of choice on top!

 °Mini Cupcakes 350 10-12 minutes

°Standard Cupcake 350 16-18 minutes


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