1. Preheat oven to 350°F (175°C). Line a mini muffin tin with paper or silicone liners, or lightly grease with coconut oil.
2. In a medium bowl, whisk together pumpkin puree, peanut butter, eggs, melted coconut oil, and honey until smooth.
3. In a separate bowl, combine oat flour and cinnamon.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
5. Spoon batter into prepared muffin cups, filling each about 2/3 full.
6. Bake for 12-15 minutes, until a toothpick inserted in the center comes out clean.
7. Allow pupcakes to cool completely on a wire rack before frosting.
8. For the frosting, mix cream cheese, peanut butter, and pumpkin puree until smooth. Pipe or spread onto cooled pupcakes.
9. Store frosted pupcakes in the refrigerator.

Notes:

• Always check peanut butter labels to ensure they contain NO xylitol or artificial sweeteners
• For dogs with allergies, substitute ingredients as noted in the variations section
• Reduce portion sizes for small dogs or dogs on weight management plans

Nutritional Information (per pupcake):

• Calories: Approximately 60-70 kcal
• Protein: 2g
• Fat: 4g
• Fiber: 1g

Storage Tips:

• Refrigerate frosted pupcakes in an airtight container for up to 1 week
• Freeze unfrosted pupcakes for up to 3 months
• Allow frozen pupcakes to thaw in the refrigerator overnight before serving