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

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

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.

Yours truly Mason J.A.R. Head

Xanthan Gum

Sunflower Lecithin Powder

Wilton 12 cupcake baking pan

Zeroll ez Scoop

Instant Clear Jel