Tuesday, April 24, 2018
Pumpkin Pot Muffin Recipe
If you’re looking for a tasty high times snack, or if you just want a quick and easy breakfast, these muffins make a great fix for both. You’d be surprised at just how delicious they can be. They made a believer out of me. Make these muffins one of your go to marijuana recipes.
- 2 cups all-purpose flour (I use tapioca flour but any all-purpose flour works)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt (I use sea salt)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 cup (2 sticks) cannabis butter
- 4 eggs
- 1 (15-ounce) can pumpkin puree
- Muffin tray
- Paper liners for muffin cups
- Heat your oven to 350 degrees Fahrenheit.
- In a medium bowl, add the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice. Mix well and set aside.
- In a large mixing bowl, whisk the brown sugar, granulated sugar, butter, and eggs.
- Add the dry ingredients to the mixing bowl and mix until smooth.
- Whisk in your pumpkin puree.
- Put the paper liners in your muffin tray. Fill each muffin cup half full of batter.
- Bake for about 20 to 30 minutes. A toothpick inserted into the center of a muffin should come out clean.
- Let your muffins cool for about 10 minutes. Enjoy!
- Try doubling up this recipe so that you’ll have plenty of muffins on hand when you get the munchies. They won’t last for long, so make lots of them.
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