Pumpkin Carrot Dog Cupcakes

Preheat oven to 350°F. Grease and flour or line twenty-four 1 3/4-inch muffin cups with paper liners; lightly coat liners with nonstick cooking spray.

In a medium bowl, whisk together flour, baking powder, and pumpkin pie spice**. In another medium bowl, whisk together the pumpkin, 1/4 cup yogurt, egg, 2 tsp. honey, and 1 Tbsp. peanut butter. Stir the pumpkin mixture into the flour mixture until nearly combined. Fold in shredded carrot.  

Scoop batter into prepared pan(s), filling muffin cups about 2/3 full.  Bake 16 to 18 minutes or until a toothpick comes out clean. Cool in muffin cups on wire racks 10 minutes. Remove from cups; cool on wire racks.

In a bowl, beat together remaining 1/2 cup yogurt, remaining 1/4 cup peanut butter, and remaining 1 tsp. honey until smooth. Pipe or spoon the frosting onto cooled cupcakes