Pumpkin Cranberry Mutt Muffins



Pumpkin Cranberry Mutt Muffins
2 eggs
1/4 cup honey, local if possible
1/4 cup olive oil
1 cup canned pumpkin (not pumpkin pie mix)
1 1/2 cups Amaranth flour
1 1/2 teaspoon cinnamon powder
1 teaspoon ground ginger
1 teaspoon baking powder
1 teaspoon baking soda
1 cup chopped, fresh cranberries
Preheat oven to 375 degrees.
Spray mini muffin pan with non stick cooking spray.
Combine all wet ingredients including the eggs, honey, olive oil and pumpkin in a large
bowl and mix well. Combine all dry ingredients, mix well and add to wet mixture. Stir in
Spoon in muffin mixture into the mini muffin pan, being careful not to overfill. Bake for
30 minutes in a preheated oven or until muffins spring back when touched lightly in
center. After 30 minutes, turn off oven and let cool in oven for one hour. (This will ensure
crunchy muffins for the pups!) Take out of oven and cool to room temperature before
serving to your dog.

Optional topping:  peanut butter!
May be stored in air tight container in refrigerator for one week or frozen in Ziploc bags


Click here to see a video from Daytime NBC with owner, Rachael Johnson making this recipe

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