Cannabis-Infused Pumpkin Muffins with Chocolate Chips
Moist, flavourful and perfectly spiced pumpkin muffins
Servings 12 large muffins
Ingredients
Wet
- 1/3 cup (75g) Mix of vegetable oil and cannabis-infused oil, depending of your potency preferance
- 1/2 cup (115g) white sugar
- 1/2 cup (100g) brown sugar
- 1/4 cup (60g) plant-based milk, I like soy milk
- 1-14 oz can (398 ml) 100% pure pumpkin puree
- 1 tsp vanilla
Dry
- 1 1/2 cup (190g) all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp salt
- 1/2 cup (140g) (140chocolate chips
Instructions
- Preheat your oven at 350F (or 175C).
- In a large bowl, whisk the oils, sugars, milk and vanilla together.
- Add the pumpkin puree and mix.
- Add all the dry ingredients,except the chocolate chips, and mix until the mixture in homogenous.
- Fold in the chocolate chips.
- Divide the batter evenly between 12 linned muffin tins, filling all the way full for plump muffins.
- Bake for 25 minutes, or untill a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin.
- Enjoy!
Notes
- I like to dose my edibles at 10mg of THC per muffins.
- Theses muffins makes 12 large muffins or 14 regular sized muffins. Use a regular ice cream scoop for the regular sized muffins.
- Once cooled, store in an airtight container at room temperature for 3 to 4 days, or in the freezer for long term storage.