Preheat oven to 350° and line muffin tin with liners. Make crumb topping: In a medium bowl, combine flour, sugars, pumpkin pie spice, and salt. Stir in melted Cannabis butter until crumbs form.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. Add pumpkin, eggs, more cannabis butter, sour cream, and vanilla, and mix until combined.
Divide batter into muffin liners. Top each with crumb topping.
Bake until muffins are golden brown and a toothpick comes out clean, about 25 minutes. Let muffins cool in pan, then serve.
1/2cupbold coffeeYou can use CBD Coffee here if you like, or regular brewed coffee.
Instructions
Heat the pumpkin and spices in a small saucepan over medium heat. Add black pepper and cook for two minutes or until hot, stirring constantly with a wooden spoon.
Whisk in the milk and vanilla extract and let warm over medium heat, watching carefully to ensure mixture doesn’t boil over.
Remove from heat. Add Cannabis-Infused Sugar immediately and stir thoroughly until it has warmed and integrated with the mixture.
Add milk mixture to blender and blend until frothy.
Brew coffee at double strength and divide between two mugs, then add the frothed milk. Top with cannabis-infused whipped cream if desired and sprinkle with pumpkin pie spice, cinnamon, and/or nutmeg.
Line a 9 x 13 cake pan with parchment paper and set aside.
In a large soup pot, add the Butter and melt on low heat.
Add marshmallows and stir until melted.
Turn the heat off, stir in the Caramel Bits and the Cereal
Immediately transfer the Cereal mixture into the pan. Using the back of a spatula press the mixture flat in the pan going all the way to the edges, nice and even. Work fast here, to get the right shape!
Let the bars cool down on the counter, uncovered.
In the meantime, melt your choosen chocolate on stovetop.
Use the parchment to lift the bars out of the pan. Cut them into small-size Bars, and place them on a cookie cooling rack.
Drizzle your bars with chocolate, sprinkle nuts or even chocolate sprinkles on top.
Let them set for about 5 minutes. Ready to eat, ready to enjoy!
Place brown and white sugars, corn syrup and cannabutter in a medium saucepan set over medium heat. Cook, stirring occasionally, until mixture comes to a full boil, about 5 minutes. Lower heat to a simmer and cook about 2 more minutes.
Remove from heat and stir in cream until well blended. Mixture will thicken as it cools.
Serve warm or chilled dip with apple slices. Leftovers will keep in the fridge for several days, if you can resist them that long.
And if you love how-to-videos, our YouTube channel has everything you need.
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As always, happy canna-cooking!
Steph Van De Ven
I am a prof writer/blogger & love my daily dose. I'm Canadian-Dutch, a horse owner, and love exploring new CBD & THC recipes, trends & products to share with you! #Cannadish
