Cannabis-infused Recipe: Pumpkin Streusel Muffins

12 muffins

muffin tin, muffin paper or non-stick spray, bowls, mixing bowl, stiff spoon or spatula

1/4 cup Aunt Sandy's 10x Canna butter

1 egg

1 tablespoon water

3/4 cup canned pumpkin puree

1 teaspoon vanilla extract

1 3/4 cup all-purpose flour

1/2 cup sugar

1/2 teaspoon salt

1/2 teaspoon nutmeg

2 1/2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon cinnamon

Streusel Topping Ingredients:

1/4 cup sugar

1/2 teaspoon cinnamon

1 tablespoon creamed butter

1/4 cup finely chopped pecans

3 tablespoons quick cooking oats, uncooked

• Preheat oven to 350°
• Coat the inside of muffin tin with non-stick spray or line with muffin paper.
• In a bowl, combine the egg, cannabutter, water, pumpkin and vanilla extract.
• In a mixing bowl, stir together the flour, sugar, salt, nutmeg, baking powder, baking soda, and cinnamon.
• Add pumpkin and egg mixture to the dry ingredients and stir until mixed well.
• Spoon the mixture into the muffin tin.
• In a separate bowl, combine the streusel topping ingredients and mix well.
• Sprinkle the topping evenly over each muffin.
• Bake the muffins for 18–20 minutes or until lightly browned on top.
• Store in airtight containers.

Shelf life for muffins is 3-5 days at room temperature, a week in the refrigerator, and up to 3 months frozen if packaged correctly.