Cannabis Pumpkin Spice Cupcakes Recipe

Ingredients

• 4 eggs
• 1 cup white sugar
• ½ cup brown sugar, packed
• 1 ¼ cups grapeseed oil
• ¼ cup canna-oil
• 2 tsp vanilla extract
• 1 ¾ cups pure pumpkin puree
• 3 cups all-purpose flour
• 1 tbsp ground cinnamon
• 1 tbsp pumpkin spice
• 2 tsp baking powder
• 2 tsp baking soda
• 1 tbsp orange zest, optional

Directions

1. Preheat the oven to 350°F/175°C. Line a jumbo muffin tin with liners.
2. Place the eggs, white sugar, brown sugar, grapeseed oil & canna-oil into a bowl fitted for a stand mixer or use a whisk to thoroughly beat ingredients together.
3. Blend in the pumpkin & vanilla extract.
4. In a small bowl mix the dry ingredients together. Add to the wet ingredients & mix until just blended. Stir in the orange zest (optional).
5. Divide the batter evenly between 12 muffin cups using a muffin scoop, about 3 ounces each. Sprinkle with pumpkin seeds.
6. Bake for 22–25 minutes or until a toothpick inserted into the middle comes out clean.
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7. Allow to cool, remove from the tins & sprinkle with cinnamon.

This recipe is available for download HERE

Original recipe from myedibleschef.com