These fluffy little muffin bites get their structure from eggs rather than grain flour, making them naturally grain-free while still light and delicious. Pumpkin adds moisture, fibre, and a flavour that dogs absolutely adore.
At a Glance
| β± Prep | 10 minutes |
| π₯ Cook | 18 minutes |
| π½ Makes | 12 mini muffins |
| π For | All dogs over 4 months |
π₯ Ingredients
- 3 eggs
- 1/2 cup pumpkin puree (plain, not pie filling)
- 1/4 cup coconut flour
- 2 tablespoons coconut oil, melted
- 1/4 teaspoon baking soda
π©βπ³ Instructions
- Preheat oven to 175Β°C (350Β°F) and lightly grease a mini muffin tin.
- Whisk eggs until light and fluffy β they're doing the heavy lifting here.
- Add pumpkin puree and coconut oil, whisk until smooth.
- Sift in coconut flour and baking soda, fold gently until just combined.
- Spoon into mini muffin tin β fill about 3/4 full.
- Bake for 16-18 minutes until risen and firm to touch.
- Cool in the tin for 5 minutes, then remove to a wire rack.
π Storage
Refrigerate in an airtight container for up to 5 days. Freeze for up to 3 months β reheat briefly in microwave for 10 seconds.
π Nutrition Notes
Eggs provide complete protein with all essential amino acids, plus choline for brain health and B vitamins. Pumpkin is rich in fibre and beta-carotene. These are low-carb and nutrient-dense.
π‘ Tips
- Don't overmix β gentle folding keeps them fluffy
- These are softer than biscuits and great for older dogs
- Use silicone muffin moulds for easy removal
- Can add a teaspoon of peanut butter to each for extra flavour
π While You're Here
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