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Cannabis-Infused Pumpkin Muffins⁠
⁠
Ingredients⁠
⁠
Thc tincture (select your strength)⁠
1/2 cup maple syrup or honey⁠
2 eggs⁠
1 cup pumpkin pureé⁠
1/4 cup milk of choice⁠
1 tsp baking soda⁠
1 tsp vanilla extract⁠
1/4 tsp salt⁠
1/2 tsp cinnamon (plus some for garnish)⁠
1/2 tsp ground ginger⁠
1/4 tsp nutmeg⁠
1/4 tsp allspice or cloves⁠
1 3/4 cup whole wheat flour⁠
1/3 cup old-fashioned oats (plus some for garnish)⁠
sugar for garnish⁠
⁠
How to:⁠
Preheat oven to 325 degrees F. Grease the cups of your muffin tin with normal butter or non-stick cooking spray.⁠
⁠
In a large bowl, whisk together the butter or oil and maple syrup. Add the eggs and mix well. Stir in the pumpkin pureé and milk, followed by the baking soda, vanilla extract, salt, cinnamon, ginger, nutmeg, and allspice or cloves.⁠
⁠
Add the flour and oats to the bowl and mix until combined. Here’s where you can add your extras—nuts, chocolate or fruit—if you wish to do so.⁠
⁠
Divide the batter evenly between the 10 muffin cups. Sprinkle the tops with a small amount of cinnamon, sugar and oats.⁠
⁠
Bake muffins for 23 to 26 minutes or until a toothpick inserted into a muffin comes out clean. Let muffins cool for 10 to 15 minutes before removing from muffin tin.⁠
⁠
After enjoying your first serving, be sure to wait one to two hours before having another muffin. As with all edibles, especially ones you’re trying for the first time, the best rule of thumb is to go low and slow. And if you’re sharing these delicious and healthy muffins with others, make sure they know the muffins are infused before they have a taste.⁠
⁠
Cannabis-Infused Pumpkin Muffins⁠ ⁠ Ingredients⁠ ⁠ Thc tincture (select your strength)⁠ 1/2 cup maple syrup or honey⁠ 2 eggs⁠ 1 cup pumpkin pureé⁠ 1/4 cup milk of choice⁠ 1 tsp baking soda⁠ 1 tsp vanilla extract⁠ 1/4 tsp salt⁠ 1/2 tsp cinnamon (plus some for garnish)⁠ 1/2 tsp ground ginger⁠ 1/4 tsp nutmeg⁠ 1/4 tsp allspice or cloves⁠ 1 3/4 cup whole wheat flour⁠ 1/3 cup old-fashioned oats (plus some for garnish)⁠ sugar for garnish⁠ ⁠ How to:⁠ Preheat oven to 325 degrees F. Grease the cups of your muffin tin with normal butter or non-stick cooking spray.⁠ ⁠ In a large bowl, whisk together the butter or oil and maple syrup. Add the eggs and mix well. Stir in the pumpkin pureé and milk, followed by the baking soda, vanilla extract, salt, cinnamon, ginger, nutmeg, and allspice or cloves.⁠ ⁠ Add the flour and oats to the bowl and mix until combined. Here’s where you can add your extras—nuts, chocolate or fruit—if you wish to do so.⁠ ⁠ Divide the batter evenly between the 10 muffin cups. Sprinkle the tops with a small amount of cinnamon, sugar and oats.⁠ ⁠ Bake muffins for 23 to 26 minutes or until a toothpick inserted into a muffin comes out clean. Let muffins cool for 10 to 15 minutes before removing from muffin tin.⁠ ⁠ After enjoying your first serving, be sure to wait one to two hours before having another muffin. As with all edibles, especially ones you’re trying for the first time, the best rule of thumb is to go low and slow. And if you’re sharing these delicious and healthy muffins with others, make sure they know the muffins are infused before they have a taste.⁠ ⁠