**Ingredients:**

- 1 cup whole wheat flour (or substitute with oat flour for a gluten-free option)
- 1/4 cup rolled oats
- 1 tablespoon dried catnip (make sure it's safe for cats and organic if possible)
- 1/2 cup unsweetened applesauce
- 1/2 cup canned pumpkin (not pumpkin pie filling)
- 1/4 cup water or low-sodium chicken broth (optional, for consistency)

**Instructions:**

1. **Preheat** your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly.

2. **Mix dry ingredients**: In a bowl, combine the whole wheat flour, rolled oats, and dried catnip.

3. **Add wet ingredients**: Stir in the applesauce and canned pumpkin until well combined. If the mixture seems too dry, add water or low-sodium chicken broth gradually until you get a thick batter consistency.

4. **Fill muffin tin**: Spoon the batter evenly into the muffin cups, filling each about 3/4 full.

5. **Bake**: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

6. **Cool**: Allow the muffins to cool completely on a wire rack.

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