Ingredients
For the Pup Cups
- 1 lb (450 g) lean ground beef
- ¾ cup pumpkin purée (100% pure pumpkin)
- 1 cup old-fashioned rolled oats
- ½ cup finely shredded carrots
- ¼ cup cooked peas, lightly mashed
- 1 large egg
- ¼ cup finely chopped green beans
- 2–4 tablespoons water or dog-safe low-sodium beef broth, if needed
Optional Add-Ins
- ¼ cup cooked sweet potato, mashed
- 2 tablespoons finely chopped zucchini
- 1 tablespoon finely chopped fresh parsley
- 1 tablespoon ground flaxseed
- 2 tablespoons plain cooked brown rice
Instructions
Preheat your oven to 350°F (175°C). Use a nonstick muffin pan, or line the cups with parchment-style liners.
Blend about half of the rolled oats into a coarse oat flour, leaving the remaining oats whole for extra texture.
Add the ground beef, pumpkin purée, oats, shredded carrots, peas, egg, and green beans to a large bowl. Mix gently until everything is evenly combined. The mixture should be moist but firm enough to hold together. If it’s too wet, add a little extra oat flour. If it’s too dry, add water or dog-safe broth a tablespoon at a time.
Divide the mixture evenly among the muffin cups, filling each approximately ¾ full. Gently press the tops flat without packing the mixture too tightly, which helps them bake more evenly.
Bake for approximately 22 to 28 minutes, or until the beef is thoroughly cooked and the centers reach at least 160°F (71°C). Because this recipe uses raw ground beef, checking the internal temperature with a meat thermometer is the most reliable way to confirm the cups are fully and safely cooked.
Remove the pan from the oven and carefully drain away any excess rendered fat. Allow the pup cups to cool completely before serving.
For smaller dogs, cut or crumble each cup into appropriately sized pieces rather than serving it whole.
- Prep Time: 15–20 minutes
- Cook Time: 22–28 minutes