Pumpkin Spice Muffins with Cannabis Butter
Perfectly spiced pumpkin muffins with streusel topping and Cannabis butter
Servings: 4 people
Cost: 20 +/-
Equipment
- Large Mixing Bowl
- paper liners for muffins
- muffin tin - 12 cup
- Spatula
- measuring cups and spoons
- Whisk
Ingredients
Struesel Topping Ingredients
- 1/2 cup all purpose flour
- 1/4 cup white granulated sugar
- 1/4 cup brown sugar
- 1 tsp pumpkin pie spice
- 1 pinch salt
- 4 tbsp Cannabis Butter melted
Pumpkin Spice Muffin Ingredients
- 1 1/2 cups all purpose flour
- 3/4 cup granulate sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 2 tsp pumpkin pie spice
- 1 cup canned pumpkin
- 2 lg eggs
- 6 tbsp cannabis butter melted
- 1/4 cup sour cream
- 1 tsp pure vanilla extract
Instructions
- 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.