Pumpkin Muttins for Pups



1 cup oat flour

1 cup brown rice flour

2 teaspoons cinnamon

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cloves

3 flax eggs (3 tablespoons flaxseed meal, mixed with 1/2 cup water plus one tablespoon water)

3/4 cups honey

1/4 cup safflower oil or canola oil

1 15 ounce can pumpkin

pepita seeds for garnish


Preheat the oven to 350 degrees. Line a mini muffin pan with cupcake liners. Mix the flax egg and set aside. Mix the dry ingredients in a large bowl. Make a well in the dry ingredients. Pour all wet ingredients into the well, including the flax egg (make sure it has thickened up first). Mix the wet ingredients together, then begin mixing in the dry ingredients until everything is well combined. Pour into cupcake liners in the mini muffin pan. Fill all the way to the top- these will not rise much. Stick one pepita seed into the center of each muffin, so it is showing half way. Bake 15-17 minutes, or until a toothpick inserted into the center of the muffin comes out clean. Let cool completely. Store in a sealed container in the fridge or freezer.