Pumpkin Peanut Butter Banana Pupcakes

Like a lot of you, I baked more often than usual these past few months during the pandemic. I made my share of quick breads, cakes, and cookies. There were at least three baked goods in our home at any given time. I knew my baking must be getting excessive when my fiancé bought me a puzzle and encouraged me to try a new hobby. I was distracted briefly by the puzzle, but I decided there was a new man in my life that would appreciate some delicious baked goods.

His name is Rizzo, and he’s an adorable 15-week-old Golden Retriever who runs my life, but I wouldn’t have it any other way. We make a great pair - I think he’s the best thing to happen to me during quarantine, and he thinks my Pumpkin-Peanut Butter-Banana Pupcakes are the best thing to happen to him!

While I’ve had several dogs throughout my life, I’m by no means a veterinarian, so please consult your veterinarian with any concerns before baking for your pup! I made these in a regular size muffin tin, but you can also bake these in mini-form for smaller one-bite treats, depending on the size of your dog. Also, please be sure and label your treats as a favor to the other humans in your home (you’re welcome, Joe) – these are perfectly safe for human consumption but they lack the typical sweetness people like in a dessert, so it might be a disappointing bite for a human.

When I was 10 years old, my best friend accidentally ate a dog ice cream that was in our freezer (it did look like a dixie cup), she survived to tell the tale, and we still laugh about it! If you’re wondering, yes, I did taste one, out of curiosity, and I have to say, I understand why Rizzo goes crazy over these. They put those commercially prepared dog cookies to shame! The best part is that you’ll know all of the ingredients because chances are, they’re already in your kitchen. These pupcakes are perfect whether you’re celebrating your dog’s birthday, or if you’re just a crazy dog mom like me!

They’ll be begging for more!

Pumpkin-Peanut Butter-Banana Pupcakes

Scroll down for a printable version of this recipe

Makes 12 pupcakes or 24 mini pupcakes

Active Time: 20 minutes

Inactive Time 40 minutes

1 cup whole wheat flour

1/2 cup rolled oats

1 teaspoon cinnamon

1 teaspoon baking powder

1/2 cup pumpkin puree (NOT pumpkin pie filling)

2 Tablespoons peanut butter

1 banana

1/4 cup plain Greek yogurt

2 eggs

1 cup shredded carrots (I just put mine in the food processor)

1/2 cup unsweetened applesauce

Peanut Butter and Banana Frosting

8oz cream cheese

2 Tablespoons peanut butter

1 banana

2 Tablespoons plain Greek yogurt

Garnishes: 12 dog biscuits or 3 strips of bacon (cooked and cut in quarters)

1. Preheat oven to 350 degrees.

2. Prepare a muffin tin with paper liners.

3. In a medium size bowl, mix together dry ingredients: whole wheat flour, oats, cinnamon, and baking powder.

4. Add in pumpkin, peanut butter, yogurt, eggs and mix until thoroughly combined.

5. Add in carrots.

6. Add in banana, mashing into batter.

7. Mix in applesauce. Batter will be thick!

8. Portion pupcakes into paper liners using a scoop to ensure even pupcakes.

9. Bake for 30-45 minutes, until a toothpick comes out clean (15-20 minutes for mini pupcakes).

10. While the pupcakes are baking, make Peanut Butter and Banana Frosting by mixing cream cheese, peanut butter, banana, and Greek yogurt in a small bowl until combined and smooth.

11. Allow pupcakes to cool completely, about 20 minutes, before frosting.

12. Garnish with a dog biscuit (or if you’re really celebrating… bacon!)

These should be kept in the refrigerator once frosted. They also freeze very well before being frosted.

Now that you’ve treated your furry friend to some delicious baked goods, it’s time to treat yourself! Join us for what would have been Apple Fest weekend as our Owner/Chef Shelley Young shows you how to make our famous Apple Pie in our virtual baking demonstration on Saturday, October 3 at 3pm CST. We're also hosting a virtual Apple Dessert Cook Along class on Sunday, October 4 at 11am where you'll learn how to make:

• Apple Fritters with Cider Glaze
• Individual Apple-Cranberry Crisp a la Mode

If you’re local to Chicago and ready to get your hands dirty, join us on Saturday, October 17 for Pie and Tart Boot Camp at Lincoln Square. Additionally, if you’re looking for a new muffin tin, scoop, or other baking essentials, be sure and checkout our retail options online and place an order for curbside pickup on Tuesdays, Thursdays, and Saturdays from 3pm-5pm.

On behalf of The Chopping Block, thank you for your continued support of our business as we’ve faced new challenges, and a new way of getting you to cook. We appreciate all of you who have continued to take classes in person or virtually, or who have recognized the importance of shopping locally with a small business! As a small way of showing our gratitude, we’re hosting a virtual Customer Appreciation Day on Saturday November 7, and we’ll be baking (and cooking) up a storm with $5 virtual classes and discounts on curbside orders of retail items and wine. We can’t wait to “see” you soon!

Yield: 12 pupcakes or 24 mini pupcakes

Author: Kate Schrager

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Pumpkin Peanut Butter Banana Pupcakes

Prep time: 20 MinCook time: 30 Mininactive time: 20 MinTotal time: 1 H & 10 M

Ingredients

For the pupcakes

• 1 cup whole wheat flour
• ½ cup rolled oats
• 1 tsp cinnamon
• 1 tsp baking powder
• ½ cup pumpkin puree (NOT pumpkin pie filling)
• 2 tbs peanut butter
• 1 banana
• ¼ cup plain Greek yogurt
• 2 eggs
• 1 cup shredded carrots (I just put mine in the food processor!)
• ½ cup unsweetened applesauce

For the frosting

• 8 oz cream cheese
• 2 tbs peanut butter
• 1 banana
• 2 tbs plain Greek yogurt
• Garnishes: 12 dog biscuits or 3 strips of bacon (cooked and cut in quarters)

Instructions

1. Preheat oven to 350.
2. Prepare a muffin tin with paper liners.
3. In a medium size bowl, mix together dry ingredients: whole wheat flour, oats, cinnamon, and baking powder.
4. Add in pumpkin, peanut butter, yogurt, eggs– mix until thoroughly combined.
5. Add in carrots.
6. Add in banana, mashing into batter.
7. Mix in applesauce. Batter will be thick!
8. Portion pupcakes into paper liners using a scoop to ensure even pupcakes.
9. Bake for 30-45 minutes, until a toothpick comes out clean (15-20 minutes for mini pupcakes)
10. While the pupcakes are baking, make Peanut Butter and Banana Frosting by mixing cream cheese, peanut butter, banana, and Greek yogurt in a small bowl until combined and smooth.
11. Allow pupcakes to cool completely, about 20 minutes, before frosting.
12. Garnish with a dog biscuit (or if you’re really celebrating…bacon!)

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