Vegan Canna Pumpkin Muffins with Chocolate Chips

Edibles Vegan pumpkin
Vegan chocolate chip and pumpkin muffins

Enjoy this recipe enriched with vitamin K, C, calcium and from the benefits of cannabinoids.

Preheat oven 375 f.

Ingredients/Directions

Step 1 Measure and blend separately

15 oz Pumpkin Purée

¾ cup Brown Sugar

¾ cup White Sugar

¼ cup Canna Coconut Oil

Canna butter
Measuring canna butter

¼ cup Almond Milk

1 tsp Xanthan Gum

1 tbs Instant Powdered Clear Jell

1 tsp Sunflower Lecithin

1 tsp Vanilla

½ tsp Cloves

½ tsp Nutmeg

½ tsp Ginger

1 tsp Cinnamon

Step 2 Measure, blend and add to step 1

3 tsp Baking Soda with 1 Tbs warm water

Step 3 Measure, blend and add to step 1 and 2

2 cups Flour

1 tsp pink Himalayan Salt

Edibles
Edibles Dough

Step 4 Measure and mix to steps 1, 2 and 3

¾ cup Vegan Chocolate Chips

¾ cup Chopped Walnuts (optional)

Prepare muffin tin with cup cake liners or non stick spray and fill with muffin mix ¾ high or with a 2 oz scoop.

Bake for 20 minutes.

For your convenience I have listed a few items hard to find products below. Click on each picture for a link.

Loaded Edibles
Loaded Edibles cooking with Cannabis Basics

Yours truly Mason J.A.R. Head

Xanthan gum

Xanthan Gum

Sunflower Lecithin

Sunflower Lecithin Powder

pancake pan

Wilton 12 cupcake baking pan

Zeroll ez scoop

Zeroll ez Scoop

Clear jel

Instant Clear Jel

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.