Friday, November 27, 2015
Pumpkin Muffins for Dog
Flour - 12/3 cup ( I used a mix of whole wheat and brown rice flour)
Baking Soda - 1 tsp
Cinnamon - 1/2 tsp
Molasses / Brown Sugar - 2 tbsp. (It can be skipped)
100% Pure Pumpkin Puree - 13/4 cup
Oil - 1/2 cup ( I used about 2 tbsp peanut oil)
Eggs - 2, lightly beaten
Water - 1/3 cup
Preheat oven to 350F. Grease 3 mini muffin tins or one mini muffin and one regular muffin tin with oil or butter.
In a large bowl, beat the eggs and add oil, pumpkin puree and molasses .
Sieve flour and baking soda over the bowl. Add cinnamon and mix well. As needed add water until the mixture is of the consistency of mashed potatoes.
Drop spoonful of mixture into muffin cups, filling 2/3rd of the way.
Bake for around 20 minutes until a toothpick inserted in the center of the muffin comes out clean.
Cool completely and store in an airtight container for 5 days in the refrigerator.
The pictures here are not so pretty, but my dog loved them.