Pumpkin dog cupcakes

• 200 g roasted pumpkin purée
• 2 eggs
• 250 g oat flour
• Strained natural yoghurt topping (same as the cake, smaller amount)

1. Mix the pumpkin, eggs and flour into a cake-like batter.
2. Fill small cupcake moulds to 2/3 of their capacity.
3. Bake at 160°C for 18-20 minutes.
4. Let cool and top with the thick yoghurt.

Contains egg and dairy (yoghurt).