Pumpkin Muffins

Pumpkin Muffins

These pumpkin muffins are packed with timeless Fall flavours while also being great for breakfast on the go. Plus, there’s no fussing with crust in this recipe – just a straightforward muffin mixture poured into a muffin tray.

Ingredients

  • Cooking spray

  • 1 can (425 grams) pumpkin puree

  • ¾ cup cannabutter

  • ¾ cup brown sugar

  • ¼ cup water

  • 2 eggs

  • 1 tsp vanilla extract

  • 1 ¾ cups flour

  • ½ cup white sugar

  • 2 tsp pumpkin spice

  • 1 tsp salt

  • 1 tsp baking soda

  • 1 tsp cinnamon

  • ¼ tsp baking powder

Instructions

  1. Kick things off by preheating your oven to 350°F and grease each cup in your muffin tray.

  2. In a large bowl, combine the pumpkin puree, cannabutter, brown sugar, water, eggs, and vanilla extract.

  3. In another large bowl, mix together your flour, white sugar, pumpkin spice, salt, baking soda, cinnamon, and baking powder.

  4. Combine your two mixtures into one, ensuring everything is well incorporated.

  5. Carefully spoon your mixture into each cup in your muffin tray. Be careful not to overfill, as the muffins will rise.

  6. Bake for about 25-30 minutes, or until the tops are slightly browned and they still spring back easily when you apply pressure.