Pupcakes with Peanut Butter Frosting (& Legally Blonde)

Today is a very special day.

Today, my light, my love, my furbaby, Edgar, turns three!!!

You know that scene in Legally Blonde where Elle is going through orientation at Harvard Law and introduces herself and Bruiser and says, “I’m Elle Woods. And this is Bruiser Woods. We’re both Gemini vegetarians!” I identify with that scene so much. (I actually identify with a lot of that movie and think it’s one of the best of our generation, but that’s another post for another time!)

I often talk about Edgar (duh), and I often repeat the phrase “We’re both brown-eyed Aries!” at some point during my monologue about my mutt. It is so fitting of who and how we are as a pair.

I know, I know, the shelter I got him from almost certainly didn’t know his exact birthdate. It’s highly possible/probable they just picked a date at random – but I’m sticking with March 23 as the day this world was graced with his presence. He’s too much of an Aries not to be. And I’m too far into my psychosis to be told otherwise.

Knowing this about me now is it really that surprising that I bought him two new sweaters to add to his wardrobe? Or that I made him a batch of peanut butter pumpkin pupcakes? With a candle for him to blow out?

No, of course it isn’t.

Pupcakes with Peanut Butter Frosting

2 cups instant oats

2 tsp. baking powder

1 tsp. baking soda

1 16-oz. can pumpkin puree

1 banana, mashed

1 egg

¼ cup coconut oil, melted and cooled

¼ cup wildflower honey

Preheat oven to 350 degrees. Spray a muffin tin with baking spray and set aside.

Pulse the oats in a food processor until they create a smooth oat flour. Pour into a medium bowl with the baking soda and powder – whisking to combine.

In a separate bowl, whisk together the pumpkin, banana, egg, coconut oil, and honey. Pour into dry ingredients and stir to combine.

Divide batter among prepared pan and bake in preheated over for 10 – 12 minutes. Remove from oven and allow to cool to room temperature.

While the pupcakes cool, prepare the peanut butter frosting.

For the frosting:

8 oz. softened cream cheese

1 cup smooth peanut butter

Cream together ingredients and frost cupcakes. Garnish with a dog treat, if desired.

*Recipe adapted from Damn Delicious.

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