Ingredients for about 16 muffins:
- 3/4 cup cannabis butter, softened
- 1 egg
- ½ cup raw sugar
- 1 ½ cups 100% pure pumpkin puree (not pumpkin pie filling)
- 1 tsp gluten-free pure vanilla extract
- 1 cup gluten-free all-purpose (AP) flour
- 1 cup coconut flour
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ tsp ground nutmeg
- Pinch sea salt
Heat oven to 375 degrees. In one mixing bowl combine the all-purpose flour, coconut flour, baking soda, cinnamon, nutmeg, and sea salt. Gently mix these dry ingredients together and set aside.
In another mixing bowl, combine softened cannabis butter with the egg. Add in raw sugar and pumpkin puree and mix everything together.
Gradually add the dry ingredients from the other mixing bowl and stir gently until all ingredients have been combined.
Scoop, by the rounded tablespoon into a muffin tin. Bake for 12-15 minutes.
Check for doneness using a toothpick — when the toothpick comes out clean, the muffins are ready!
These muffins are best when served warm, topped with a little bit of cannabis butter and a few sprinkles of raw sugar if desired. The muffins can be stored in the freezer for up to 1 month in an air-tight container.