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.