Ingredients
For the Pup Muffins
- 1½ cups cooked turkey, finely shredded
- 1 cup old-fashioned rolled oats
- ½ cup oat flour
- ½ cup pumpkin purée (100% pure pumpkin)
- 2 large eggs
- ½ cup finely shredded carrots
- ⅓ cup green peas, cooked
- ¼ cup water or dog-safe unsalted turkey or chicken broth
- 2 tablespoons fresh parsley, finely chopped
Optional Add-Ins
- ¼ cup cooked sweet potato, mashed
- 2 tablespoons plain unsweetened Greek yogurt
- ¼ cup finely chopped green beans
- 1 tablespoon ground flaxseed
- 2 tablespoons finely chopped spinach
Instructions
Preheat the oven to 350°F (175°C) and lightly grease a mini muffin pan, or use silicone muffin molds.
Use plain, fully cooked, boneless turkey with the skin and excess fat removed. Confirm it has not been seasoned with onion, garlic, gravy, butter, or spice blends before shredding it finely.
Add the pumpkin purée and eggs to a large bowl and whisk until smooth.
Stir in the shredded turkey, carrots, peas, and parsley, along with the rolled oats and oat flour, mixing until well combined.
Gradually add the water or dog-safe broth, mixing until you have a thick, moist muffin batter. Add the liquid a little at a time so you don’t end up with a batter that’s too thin.
Spoon the mixture into the mini muffin cups, filling each almost to the top. Gently press down on each portion so the muffins hold together well during baking.
Bake for 20 to 25 minutes, or until the muffins are firm, lightly golden, and cooked through in the center. Because this recipe contains turkey and egg, make sure the centers are fully set and no longer wet or doughy before removing them from the oven.
Allow the muffins to cool completely before removing them from the pan, which makes them much easier to pop out cleanly.
For a cute “pot pie” finish, top each cooled muffin with a small spoonful of plain mashed sweet potato or pumpkin purée.
- Prep Time: 20–25 minutes
- Cook Time: 20–25 minutes