Hemp-Infused Pumpkin Spice Muffins: A Cozy Fall Recipe

A warm, steaming mug of mulled cider, a cinnamon stick, a single clove, and a lit candle sit on a rustic wooden windowsill, next to a freshly baked streusel-topped muffin, overlooking a vibrant autumn forest.

 

Quick answer: Hemp-infused pumpkin spice muffins are a classic fall muffin made with pumpkin puree, warm spices, and a measured amount of hemp-derived infused butter or oil. The key to getting them right is simple math: divide the total milligrams in your infusion by the number of muffins so every bite is predictable and easy to portion.

When the leaves turn and the air cools off, nothing beats a warm muffin straight from the oven. This recipe keeps things cozy and classic, with a soft crumb, plenty of pumpkin spice, and a simple way to infuse the batch with care. It is a great pick for slow weekend mornings, fall gatherings, or an evening of unwinding at home with something homemade.

What You Need to Know Before You Bake

Baking with hemp-derived ingredients is easy, but it rewards a little planning. Because the infusion is mixed into the batter, consistency matters more than anything else. Here is what to keep in mind:

  • Start with a measured infusion. Know the total milligrams in your infused butter or oil before you begin. If you are using a Leafy8 product to infuse, the label gives you the number you need.
  • Do the portion math first. Total milligrams divided by 12 muffins equals the amount in each muffin. For example, a 60 mg infusion makes 12 muffins at about 5 mg each.
  • Mix thoroughly. Fold the infused butter into the wet ingredients until it is fully blended so the amount is evenly spread through the batch.
  • Keep the heat moderate. A 375°F oven works well for tender muffins without scorching your infusion.

Hemp-Infused Pumpkin Spice Muffin Ingredients

This recipe makes 12 standard muffins.

Dry IngredientsA top-down photograph on a dark, rustic wooden table showing a spread of ingredients for baking. On the left are white bowls filled with pumpkin puree and brown sugar, a small jar of vanilla extract, and tiny bowls with various ground spices like cinnamon, nutmeg, and cloves. On the right is a larger ceramic bowl of flour with some spilled flour dust, several raw brown eggs, and metal and wooden baking tools. In the background, there's a large window looking out onto blurry autumn leaves.

  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice (or 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg, 1/4 teaspoon cloves)

Wet Ingredients

  • 3/4 cup pure pumpkin puree (not pumpkin pie filling)
  • 1/2 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 1/2 cup hemp-infused butter or oil, melted and slightly cooled
  • 1/4 cup milk
  • 1 teaspoon vanilla extract

Optional Streusel Topping

  • 2 tablespoons cold butter
  • 3 tablespoons brown sugar
  • 3 tablespoons flour
  • 1/2 teaspoon cinnamon

How to Make Pumpkin Spice Muffins, Step by StepA close-up photograph, based on image_1.png, showing two halves of a moist pumpkin muffin with a crunchy pecan crumble topping, resting on a beige ceramic plate on a wooden table. Crumbs are scattered on the plate. The background features a soft-focus window view of vibrant autumn foliage and a sheer curtain. The lighting is warm and natural.

  1. Prep the oven and pan. Heat the oven to 375°F and line a 12-cup muffin tin with paper liners.
  2. Whisk the dry ingredients. In a large bowl, combine the flour, baking powder, baking soda, salt, and spices.
  3. Blend the wet ingredients. In a second bowl, whisk the pumpkin, both sugars, eggs, milk, and vanilla until smooth. Slowly stream in the melted infused butter while whisking so it blends evenly.
  4. Combine gently. Pour the wet mixture into the dry and fold just until no flour streaks remain. Overmixing makes muffins dense.
  5. Fill and top. Divide the batter evenly among the 12 cups. For the streusel, rub the butter, sugar, flour, and cinnamon together until crumbly, then sprinkle on top.
  6. Bake. Bake for 18 to 22 minutes, until a toothpick comes out clean. Cool in the pan for 5 minutes, then move to a wire rack.

Storage and Labeling Tips

Store cooled muffins in an airtight container at room temperature for up to two days, or freeze them individually for up to three months. Because these look like any other muffin, label the container clearly with the contents and the milligrams per muffin, and keep it somewhere secure and out of reach of children and pets.

Pairing Ideas for a Cozy Fall Day

Pair a warm muffin with a mug of chai, apple cider, or coffee for a perfect fall morning. Prefer to skip the baking? Browse our Delta-9 edibles for ready-to-enjoy options, or pick up something rich from our chocolate treats collection. You can also explore our full edibles lineup to find a flavor that fits your fall plans.

Frequently Asked Questions

How much hemp should I put in pumpkin spice muffins?

Start low. Divide the total milligrams in your infusion by 12 to find the amount per muffin, and choose a total that gives you a small, comfortable amount in each one. You can always enjoy another later, but you cannot take one back.

How long do infused muffins take to kick in?

Edibles take longer to show up than other products, often 30 minutes to two hours. Wait at least two hours before having more.

Can I use canned pumpkin?

Yes. Use 100 percent pure pumpkin puree, not pumpkin pie filling, which already contains sugar and spices.

Is it legal to bake with hemp-derived ingredients?

Hemp-derived products are defined at the federal level by the USDA hemp program, but rules are evolving and state laws vary. Check the current rules where you live, and review the FDA’s consumer guidance on cannabis-derived products before you bake.

Bake Smart, Enjoy Responsibly

These muffins are for adults 21 and older. Keep them away from children and pets, do not drive or operate machinery after enjoying them, and start with a small amount. These statements have not been evaluated by the Food and Drug Administration. Happy baking, and enjoy the season.