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Pumpkin is one of the best fall flavors out there, but why wait until fall? A pumpkin cupcake is a splendid way to get your pumpkin fix, even before autumn. As all of the spices warm your heart and soul, you will find yourself falling in love with your favorite childhood treat all over again. Cupcakes may seem like they’re for children, but a pumpkin cupcake is an adult take on a classic for kids.
While you let that warm, pumpkin flavor wrap you in a blanket of bliss, the marijuana will start to do its job. It will take forty-five minutes to an hour to kick in, but until then, you can just enjoy the flavor. Puff’s Pumpkin Cupcakes are the adult dessert that keeps on giving. Share them with your friends and family or just make enough for yourself! Remember: these cupcakes are very potent, so try not to eat too many.
- 2 cups all-purpose flour
- 1 cup unsalted cannabutter, melted and cooled
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 can pumpkin puree
- 4 large eggs
- 1 teaspoon pumpkin pie spice
- 1 cup granulated sugar
- 1 cup packed light-brown sugar
- ¼ teaspoon grated nutmeg
- 1 teaspoon ground ginger
- 1 teaspoon coarse salt
- 1 ½ teaspoons ground cinnamon
- Frosting of choice
Preheat oven to 350 F. Line cupcake pans with paper liners and set aside. In a medium bowl, whisk flour, baking powder, salt, baking soda, cinnamon, ginger, nutmeg, and pumpkin pie spice. In a separate large bowl, whisk together cannabutter, brown sugar, granulated sugar, and eggs. Add dry ingredients and mix until smooth. Add pumpkin puree. Fill cupcake pans halfway, and bake in oven for 20 to 25 minutes or until toothpick inserted in the center comes out clean. Cool before serving.