Cannabis-infused Recipe: Pumpkin Streusel Muffins

September 11, 2018   |   By "Aunt Sandy" Moriarty

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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.

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About "Aunt Sandy" Moriarty

Aunt Sandy is widely known as the first published author and teacher of cannabis cooking. For years, Sandy has taught the Methods of Ingestion class at the famed Oaksterdam University in Oakland, California. Her cookbook, Aunt Sandy's Medical Marijuana Cookbook, is published by Quick Trading Publishing Co. and is a #1 Best Seller on Amazon. A Contributing Editor for CULTURE Magazine -- writing recipes for each issue--Sandy can also be heard on KVMR radio out of Nevada City (CA) on The Patricia Smith Show.

All posts by "Aunt Sandy" Moriarty