These cannabis-infused muffins feature all our favorite autumn flavors: pumpkin, apple, cinnamon, nutmeg, and even cloves. They’re the perfect sugary snack for pick-me-ups during your foliage hike.

Cannabis Product: Sweet Amber Cannasugar (available in California)

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Recipe: Cannabis-Infused Mini Pumpkin Cheesecakes

Apple Pumpkin Canna-Muffins

Ingredients

Muffins

  • 2 ½ cups Granny Smith apples, peeled and diced
  • 1 ¼ cups canned pumpkin
  • 2 large eggs
  • ½ cup vegetable oil
  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ¾ cup Sweet Amber Cannasugar
  • ½ cup light brown sugar
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 1/8 teaspoon cloves
  • 1 teaspoon vanilla

Topping

  • ¼ cup light brown sugar
  • 2 ½ tablespoons all-purpose flour
  • 2 tablespoons unsalted butter, diced
  • 1 teaspoon cinnamon

Directions

  1. Grease a muffin tray with non-stick cooking spray, and pre-heat oven to 350˚F.
  2. In a large bowl, combine cannasugar and all dry ingredients.
  3. In a separate large bowl, whisk together the pumpkin, eggs, vegetable oil, and vanilla.
  4. Using either a standing or handheld mixer, slowly blend the dry and wet ingredients together, then add the diced and peeled apple pieces and blend thoroughly.
  5. Make the topping by combining all of the ingredients together in a bowl and mix until butter chunks have broken down to pea-sized pieces.
  6. Fill muffin tray with batter almost to the top of each cup, leaving a little room, and sprinkle the topping on top.
  7. Bake for 20–24 minutes; a toothpick should come out clean when stuck into the muffins. Allow to cool, remove muffins from tin, and enjoy!

Header image: bhofack2/iStock