Prep Time Cook Time Total Time
8 min 13 min 21 min
- 16 oz. canned pumpkin (plain – not pie filling!)
- ½ banana
- ¾ cup flour (any dog friendly flour will do)
- ½ cup oatmeal (I used gluten free)
- ¼ cup peanut butter
- ¼ – ½ cup water
- Cupcake or muffin tin
- 12 Cupcake liners
Preheat Oven to 375
Mix Flour and Oatmeal in a bowl
Add enough water to get dough to form a ball. Add water slowly, too much will make it too sticky, not enough and it will crumble (especially gluten free if using).
Spray Liners with Non Stick Cooking Spray. This makes it so much easier to remove later. Cupcake liner does not taste good to humans or dogs.
Line cupcake tins. Take a chunk of dough and press into bottom of cupcake liner. Dough should go up sides a bit, about a 1/2″
Bake crust for 8 mins, until firm and slightly brown.
Carefully take crusts out of tin, cool on rack. When cool, remove liners.
While these are baking puree banana in food processor or blender. If you want to mash it by hand then all means mash by hand.
In a bowl combine all ingredients until mixed well and smooth
Fill each crust with mixture to the top. Freeze, mine took 47 minutes, yes I timed it.