Pumpkin-Ginger Turkey Pupcake Slider Recipe For Your Dog October 10 2015

Fall has arrived and soon it'll be Howl-o-ween!!  Martha Stewart's favorite holiday to "create".  Something that stood out during out private tour and entrepreneur events attended at her headquarters.  They go all out and have the most fun with this holiday.  So this year, we've brought out our inner "Martha" to bring you a fun recipe for this fall and it's holidays.

That was the inspiration to change up the pupcakes we make for Lambchop's Secret Snack Society Biscuiteers (members of our auto-ship dog biscuit club) on their birthdays.

This month we created Pumpkin-Ginger Pupcakes for our October Birthday Biscuiteers and we're sharing the recipe for our industrious readers.

Pumpkin Ginger Turkey Pupcake Slider

Ingredients:

  • 1 1/2 cup Gluten Free flour mix (most high quality mixes will work but Bob's Red Mill is our favorite and they have 2 options - GF 1:1 Baking Flour or All-Purpose GF Flour - omit the xanthan gum below if using their 1:1 Flour as it's already in the mix)
  • 1 1/2 cup Pumpkin (fresh baked and pureed or canned with no added ingredients)
  • 1-2 cups coconut water
  • 1 tbsn xanthan gum
  • 1 tspn vanilla extract
  • 1/4 tspn fresh grated ginger (or 1/8 tsp dried)
  • 1/4 tspn honey
  • 1/8 tspn baking powder
  • 1/8 tspn baking soda
  • Optional:  1/4 - 1/2 cup chopped or pureed baked or boiled turkey breast (make sure the turkey is not red/raw on the inside)

    • Instructions:
    Pre-heat oven to 400 degrees.
    Sift together dry ingredients in a large bowl.
    In a smaller bowl, blend together the pureed pumpkin with the coconut water.  Add the coconut water in slowly and blend well starting with up to 1 cup.  Add the honey and mix in well.  If the mix is too stiff, add coconut water.  Consistency should be that of applesauce.

    If using fresh ginger mix in well with the wet ingredient.  If using dried ginger (spice) blend in with the dry ingredients.  If adding the optional turkey, blend into the rest of these ingredients.  Or, our favorite: slice your pupcake in half, stack a little fresh baked turkey slices and make it a pumpkin-ginger turkey pupcake slider (pictured above)!

     

    Slowly add the wet ingredients into the dry mixing well with a spatula (or using a stand mixer).  Make sure all the flour is blended in well but don't over mix the batter.

    Using a pastry brush, lightly coat silicone cupcake cups or molds with melted coconut oil (coconut oil solidifies at 72 degrees).  Using a melon scooper, place 1 scoop in each cup.  You want to fill each cup about 3/4 full.

    Place your cupcake cups or molds on a baking sheet and bake 8 minutes, turn the baking sheet, bake another 8 minutes, turn again and raise heat to 425 baking an additional 5-8 minutes, until the "peaks" are slightly browned.

    Remove from oven.  Cool 20 minutes and turn over onto a wire rack.

    Makes 2 dozen mini pupcakes.

    Make sure pupcakes are cool before feeding and enjoy!  Don't overfeed, especially if the ingredients are new to your dog.  Keeps fresh in the refrigerator for 3-4 days and in the freezer, in double freezer bags for 4-6 weeks.


    Enjoy!  Woof!