Sweet potato & peanut butter "pupcakes"

The other day was Dave's and my anniversary--I'm not going to share how many years just yet. Today is not a day I'm up for revealing the big numbers! July 10th also happens to be the one we recognize as beloved bichon Riley's birthday, his adoption day nine years ago. Guess which occasion we celebrated?


Chef F was SO excited to give Riley an amazing day. In the days leading up, we put together the sweetest Birthday Plan (nothing has beat that motivator for writing practice to date). Included in the evolving list of activities were: mini pancakes Riley can eat too; long special walk; belly rubs; story time on bed; training for treats. And, the day's culminating event: presents and cake, as any birthday deserves. Only in this case, we would be serving pupcakes, not cupcakes.


We prepared the simple recipe of ground oats, baked sweet potato and peanut butter in regular muffin tins. Honestly, it was obvious that mini muffins were far more sensible for a 12-pound pooch, but Chef F was adamant that this year's big birthday required big cakes. Next year, we'll revisit. The recipe further makes waaaay too much...about 6, and while the peanut butter topping may be finger licking and the actual baked cakes really aren't so bad, I'm not going to kid you that they're a "treat". On the other hand, they freeze just fine, so a batch could well yield a whole year's worth of little pupcakes that the fur kids can enjoy for each family member's birthday celebration.


Bottom line, these are fun, healthy, easy to make, and picky pooch approved. Also, we had our own yummy people preferred cupcakes to enjoy alongside. And the tail wags and long licks cleaning off a PB-flavored sticky nose is priceless.

Sweet potato peanut butter "pupcakes"
Makes 6 large pupcakes

  • 1/2 cup whole oats

  • 2 teaspoons baking powder

  • 1 medium sweet potato, baked

  • 1/3 cup all natural (nuts only) peanut butter, plus extra for 'icing'

  1. Preheat oven to 350 F.

  2. In a food processor, grind oats to make approximately 1/2 cup oat flour (I like to grind 1 cup and reserve the extra for other baking projects). Transfer to a bowl.

  3. Scoop meat from baked sweet potato and place in food processor. Process with 1/4 cup water until smooth (add more water if needed). Add to bowl.

  4. Add baking powder and peanut butter to bowl and stir to form a thick batter. Spoon into 6 lined muffin cups, about 3/4 full. Bake 20-25 minutes. Let cool and "frost" with creamy peanut butter and decorate with a doggie treat.