Yesterday was our oldest fur baby’s 13th birthday. Yep. 13. I guess there is something about the fresh Lake Tahoe air and fetching tennis balls in the ice cold, crystal clear water. We would have loved to take the old dude for a dip in the Lake, but it was a pretty miserable day with rain and snow showers. Side bar, Mother Nature, did you get the message that it is supposed to be Spring??!?

Anyways, what’s the next best thing to chasing tennis balls? Pupcakes! When Wez (the Aussie) turned five earlier this year, I made some carrot almond butter pupcakes that the dogs loved. Or at least scarfed down to make us think they loved them. I’m not entirely sure. Well, for Cerby I thought I would mix it up a bit. This boy loves pumpkin. I mean really, really loves pumpkin. I scoured the interwebs for some recipes and came across a few recipes that I ended up modifying, mostly because I realized I was out of eggs after I had just gotten back from the store.

These pupcakes turned out light, fluffy, and smelled soooo good! The recipe only made three, but I seriously wish there was an extra so I could try it. Weird? Maybe. But make these and tell me you aren’t tempted to give them a try.