Bake a batch of these cranberry pumpkin muffins for dogs this Fall. These healthy dog muffins are low carb, grain free and gluten-free too.
My dogs loved these and enjoyed the texture. They seem to always love flaxseed too which is fortunate for me! This was the first time that my dogs had been given cranberries too. Baking them helped with the acidity it seems, as nothing was spat out in horror!
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ARE CRANBERRIES GOOD FOR DOGS?
In moderation, cranberries are a great treat for a dog and should be fresh or frozen (defrosted). Dried cranberries can be given as long as they have not been sweetened with any sugar.
Cranberries are full of antioxidants, low in calories, low in carbs and full of vitamins. They can also aid dogs with any urinary problems and help with the immune system. Cranberry dog treats are a great healthy option.
Always check with your veterinarian before introducing any new foods into your dog’s diet.
COCONUT FLOUR FOR DOGS
Coconut flour is a healthy low carb and gluten-free flour that is high in fiber, a great source of protein and has anti-inflammatory properties due to the lauric acid content.
Coconut flour absorbs liquid very well, so if your muffin mixture looks too wet, add a little more of the flour and let sit for 10 minutes. It should soak up any excess liquid.
DOG MUFFIN INGREDIENTS
The ingredients for these pumpkin muffins for dogs are almost what I use to make my own. The difference is that there is no sweetener or baking powder as both these ingredients are not necessary for dog muffins.
- Pumpkin puree - homemade or canned pumpkin (not the pie filling though)
- Cranberries - fresh or frozen.
- Yoghurt - Greek yogurt or natural. Try coconut yogurt for a dairy free recipe. Always check your yogurt ingredients for any added sugar.
- Coconut flour - one of my favorite low carb flours. This absorbs a lot of moisture.
- Ground flaxseed - another healthy low carb flour that is great for dogs.
- Egg - one medium but large could be used.
- Cinnamon - can be great for inflammation.
HOW TO MAKE CRANBERRY PUMPKIN MUFFINS FOR DOGS
When making our muffins for dogs, the mixture can be slightly denser than regular muffins. This is because we don't use any butter, baking powder or sugar. The sugar is not something dogs should consume. Baking powder is not safe for dogs in large quantities and because of this I do not use it at all.
This is an easy one bowl recipe. Mix the muffin batter, then stir in the cranberries. Spoon into a muffin tin and bake until firm.
We used silicone muffin cases, for easier removed of the muffin, once cooled but you could use a greased muffin tin or parchment paper muffin cases.
SUBSTITUTIONS
The coconut flour can be substituted with other dog friendly flours. White wheat flour is not something we would use as it is stripped of any vital ingredients.
A few flours you could use:
- Almond Flour
- Brown Rice Flour
- Sorghum Flour
- Whole wheat Flour
- Quinoa Flour
If you are looking for a low carb treat for your dog, take not that all of the flours above are low in carbs.
STORAGE
These muffins should be kept in the fridge, ideally in a sealed container. They should last up to 4-5 days.
CAN YOU FREEZE THESE MUFFINS?
Yes, these are suitable for freezing. If you have any leftovers or once they are cooled, place the muffins in an air tight container or zip lock bag. They should last up to 3 months in the freezer.
Defrost thoroughly before giving them to your dogs.
HOW MANY MUFFINS CAN YOU GIVE YOUR DOG?
These pumpkin dog muffins are a treat and should not form more than 10% of your dogs caloric daily intake. One a day occasionally is enough although your dog may argue otherwise!
MORE PUMPKIN DOG TREATS
We have a range of recipes with pumpkin for dogs from baked, frozen and even dog friendly pumpkin pies.
Turkey Pumpkin Meatballs for Dogs
Cranberry Pumpkin Muffins for Dogs
Ingredients
- 1 cup pumpkin puree
- ¼ cup Greek yogurt or natural
- 1 medium egg
- ½ cup ground flaxseed
- ½ cup coconut flour
- 1 teaspoon cinnamon
- ¾ cup cranberries
Instructions
- Preheat the oven to 180C/370F degrees. Line a muffin tin with silicone or paper cases.
- In a large mixing bowl, beat the yogurt and egg until smooth.
- Stir in the pumpkin puree and mix thoroughly.
- Add the coconut flour, ground flaxseed and cinnamon. Stir until you have a batter. If it's too thick, add some water. If it's too thin, add more coconut flour.
- Fold the cranberries into the muffin batter.
- Spoon the muffin mixture into the muffin cases and bake for 25-30 minutes until the muffins are firm.
- Allow to cool thoroughly before serving.
Notes
Nutrition
Laura says
I might make these for moi.........
Thank you for all of your hard work.
Your recipes are amazing.
I don't have dogs, I use to but sadly not now, but different family members do.
Take care....
AngelaC says
Thank you for your kind words! I hope you enjoy the recipe!