Peanut Butter Pupcakes

Ingredients:

• 1 cup whole wheat flour
• 1/4 cup old fashioned oats
• 2 teaspoons baking powder
• 1/2 cup pumpkin puree
• 1/2 cup unsweetened applesauce
• 1/4 cup vegetable oil
• 2 large eggs
• 2 carrots, peeled and shredded

For the Frosting:

• 4 ounces cream cheese, at room temperature
• 1/4 cup creamy peanut butter
• 6 Milk-Bone biscuits, small

Directions:

• Preheat oven to 350 degrees F. Line a 6-cup standard muffin tin with paper liners; set aside.
• In a large bowl, combine flour, oats, baking powder, pumpkin, apple sauce, vegetable oil and eggs. Stir in carrots.
• Scoop the batter evenly into the muffin tray. Place into oven and bake for 15-20 minutes, or until a tester inserted in center comes out clean. Remove from oven and cool completely on a wire rack before frosting.
• In a medium bowl, combine cream cheese and peanut butter.
• Use a small offset spatula or a pastry bag fitted with decorative tip to frost the cupcakes
• Garnished with a Milk-Bone or your dog’s favorite treat, if desired.