As the weather gets cooler, there is nothing better than filling your home with warmth and delicious scents by baking up some autumn-inspired baked goods. Here at Home Grow Community, we encourage our home growers to experiment with using cannabis in the kitchen. Fall is a particularly good time to jump into this hobby, as the chilly temperatures keep you inside and longing for something tasty to warm you up. If you’re looking for recipes for cannabis-infused fall baked goods, you’ve come to the right place.

A Note on Dosing 

But first, a note on dosing, which is important to keep in mind with any cannabis-infused product. When we make cannabutter, it typically has a potency of approximately 40mg of THC per tablespoon. We like to make serving sizes that are 3-10mg per serving. Potency should be adjusted based on personal preference.

Orange-Cranberry Muffins

Ingredients:

  • 2 cups of all-purpose flour
  • ⅓ cup of white sugar
  • ⅓ cup of brown sugar
  • 2 teaspoons of baking powder
  • 1 teaspoon of baking soda
  • ½ teaspoon of salt
  • ½ teaspoon of cinnamon
  • ½ cup of milk
  • ¼ cup of orange juice
  • 2 tablespoons of cannabutter
  • 6 tablespoons of unsalted butter
  • 2 eggs, room temperature
  • 2 teaspoons of vanilla extract
  • Zest from one orange
  • 1 ¼ cups of fresh cranberries
  • 1 orange, sliced for topping

Preheat oven to 350 degrees Fahrenheit. Line muffin tin with cupcake liners. In a large bowl, whisk flour, sugars, baking powder, salt, baking soda, and cinnamon. In a separate bowl, whisk milk, orange juice, eggs, and vanilla extract. Add wet ingredients to dry and stir until just combined. Add melted cannabutter and butter and stir till just combined. Fold in orange zest and orange berries. 

Divide batter between 12 muffin cups. Top each muffin with an orange slice. Bake for 20-25 minutes. Remove and place on a wire rack to cool.   

Maple-Glazed Cinnamon Scones

Ingredients: 

  • 2 1/4 cups of all-purpose flour
  • 3 teaspoons of baking powder
  • 1 pinch of salt
  • 1 teaspoon of cinnamon
  • 2 tablespoons of cannabutter
  • 6 tablespoons of unsalted butter 
  • 2 eggs
  • 1/2 cup of half and half
  • 1/4 cup of brown sugar
  • 1/2 teaspoon of vanilla extract

For the glaze:

  • 1/2 cup of powdered sugar
  • 1/2 teaspoon of vanilla extract
  • 2 tablespoons of maple syrup
  • 1/2 tablespoon of half and half

Preheat oven to 375 degrees Fahrenheit. Line a cookie sheet with parchment paper. In a medium bowl, beat eggs, cream, brown sugar, and vanilla. In a separate large bowl, whisk flour, baking powder, salt, and cinnamon. Add cannabutter and butter and mix until you have a crumbly texture. Push mixture to the sides and add egg mixture in the middle. Stir until combined. 

Flour a flat surface and turn over mixture onto it. Knead gently into an 8-inch circle. Place on cookie sheet and cut into 8 triangles. Separate so the scones don’t touch. Brush with a small amount of milk, sprinkle with sugar, and bake for 15 minutes. Let cool completely before frosting. 

For the glaze: In a small bowl, combine powdered sugar, vanilla, and maple syrup. Add half and half until smooth. Drizzle on top of scones once they are cool. 

Pumpkin Pie

Ingredients: 

  • 1 15-ounce can of pumpkin
  • ¾ cup of brown sugar
  • A pinch of salt
  • 1 ½ teaspoons of pumpkin pie spice 
  • ½ cup of half and half
  • 2 large eggs
  • 1 teaspoon of vanilla extract
  • 2 tablespoons of cannabutter, melted
  • 2 tablespoons of unsalted butter, melted
  • 1 unbaked pie crust 
  • Whipped cream (optional) 

Preheat oven to 425 degrees Fahrenheit. In a medium bowl, mix pumpkin, sugar, salt, and spice till smooth. In a separate large bowl, add half and half, eggs, and vanilla, and whisk till smooth. Add pumpkin mixture to egg mixture and stir till blended. Add cannabutter and butter and stir till combined. 

Pour pumpkin mixture into pie crust. Bake for 15 minutes, then reduce the heat to 350 degrees and bake for 30 minutes. Allow to cool. Top slice with whipped cream before serving. 

Gingersnap Cookies

Ingredients:

  • 2 tablespoons of cannabutter (room temperature)
  • ½ cup of unsalted butter (room temperature) 
  • 1 cup of granulated sugar
  • ¼ cup of molasses
  • 1 egg
  • 2 teaspoons of baking soda
  • ½ teaspoon of salt
  • 1 ½ teaspoons of ground ginger
  • 1 teaspoon of cinnamon
  • 2 cups of all-purpose flour
  • 2 tablespoons of granulated sugar for rolling

Preheat oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper. In a large bowl, mix butter and sugar together for two minutes. Add molasses, egg, baking soda, salt, ginger, and cinnamon and mix for another minute. Add flour and mix until just combined. 

Put remaining sugar in a bowl. Roll dough into two-tablespoon sized balls and roll in the sugar. Place on cookie sheet about two inches apart. Bake for 12-14 minutes. Transfer to a wire rack to cool completely before serving. 

Apple Spice Cake

  • 2 cups of all-purpose flour 
  • 1 teaspoon of cinnamon
  • 1 teaspoon of nutmeg
  • 1 teaspoon of allspice
  • ½ teaspoon of salt
  • 2 tablespoons of cannabutter
  • 2 sticks of unsalted butter
  • 2 cups of white sugar
  • 4 eggs
  • 1 teaspoon of baking soda
  • 1 tablespoon of warm water
  • 1 teaspoon of vanilla extract
  • 2 apples, cored, peeled, and chopped
  • ¼ cup of powdered sugar 

Preheat oven to 350 degrees Fahrenheit. Butter bundt pan and set aside. Whisk together flour, spices, and salt. In a separate large bowl, cream together butter and sugar. Mix in eggs and vanilla. Stir baking soda and water together, and mix into the sugar mixture. Stir in flour mixture and apples until well-blended. Pour batter into pan. 

Bake for one hour. Allow to cool in pan. Once cool, shake pan, then turn onto a plate. Top with a dusting of powdered sugar.