Fall meets cannabis in these delectable pumpkin spice muffins. With a warm blend of autumn spices and a subtle hint of cannabis, these muffins offer a cozy and elevated treat for the season.
Ingredients:
• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ¼ teaspoon ground ginger
• ½ cup canned pumpkin puree
• ½ cup brown sugar, packed
• ¼ cup cannabis-infused coconut oil, melted and cooled
• 2 large eggs
• ½ teaspoon vanilla extract
• ¼ cup milk (dairy or plant-based)
• ½ cup chopped walnuts or pecans (optional)
Instructions:
• Preheat the Oven:
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease each cup.
• Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, ground cinnamon, nutmeg, cloves, and ginger until well combined.
• Prepare Wet Ingredients:
In a separate larger bowl, whisk together the pumpkin puree, brown sugar, cannabis-infused coconut oil, eggs, vanilla extract, and milk until the mixture is smooth and well incorporated.
• Combine Wet and Dry:
Gradually add the dry ingredient mixture to the wet ingredients and gently fold until just combined. Be careful not to overmix; a few lumps are okay. If desired, fold in the chopped nuts.
• Fill Muffin Cups:
Spoon the batter into the prepared muffin cups, filling each about two-thirds full.
• Bake:
Bake the muffins in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean or with just a few crumbs clinging to it.
• Cool and Enjoy:
Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Once cooled, savor the warm and cozy flavors of these cannabis-infused pumpkin spice muffins.