Name: Pumpkin Chai Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 2 large eggs, (room temperature); 1 cup canned pumpkin puree; 3/4 cup packed brown sugar; 1/2 cup split red lentil purée*; 1/2 cup canola oil; 1/2 cup unsweetened apple juice; 2 tsp pure vanilla extract; 1 1/2 cups all-purpose flour; 1/2 cup large-flake oats; 1 1/2 tsp baking powder; 1 tsp baking soda; 1/2 tsp salt; 1 tsp cinnamon; 1 tsp ground ginger; 1/2 tsp ground cloves; 1/2 tsp nutmeg; 1/2 tsp cardamom; 1/2 cup pumpkin seeds

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Recipe by Renée Kohlman and Lentils.org

These Pumpkin Chai Muffins are full of pumpkin spice and everything nice – including split red lentils! Hearty and nutritious, these muffins are great to snack on as the cooler weather settles in.

Pumpkin Chai Muffins

These muffins are full of pumpkin spice and everything nice – including split red lentils!

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Course: Dessert, Snack

Preparation: Bake

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings: muffins

Author: Renée Kohlman

Ingredients

2 large eggs, room temperature
1 cup canned pumpkin puree
3/4 cup packed brown sugar
1/2 cup split red lentil purée*
1/2 cup canola oil
1/2 cup unsweetened apple juice
2 tsp pure vanilla extract
1 1/2 cups all-purpose flour
1/2 cup large-flake oats
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
1/2 tsp nutmeg
1/2 tsp cardamom
1/2 cup pumpkin seeds

Imperial – Metric

Instructions

Preheat oven to 350°F (180°C). Place rack in the centre of the oven. Line a muffin pan with papers.
In a large bowl, whisk together eggs, pumpkin purée, brown sugar, lentil purée, canola oil, apple juice, and vanilla until smooth. In another large bowl, stir together flour, oats, baking powder, baking soda, salt, and spices.
Add wet ingredients to dry ingredients and stir just until incorporated. Scoop into muffin cups to about three quarters full and sprinkle with pumpkin seeds.
Bake for 20-23 minutes, until the tops spring back when lightly touched and a toothpick inserted in the centre of a muffin comes out clean. Let muffins cool in the pan on a wire rack for about 5 minutes, then remove the muffins from the pan and let cool completely on the rack.

Video

Notes

* To make split red lentil purée, place cooked lentils into a food processor, or blender. For every 1 cup (250 mL) of lentils, add 1/4 cup (60 mL) water. Blend to make a smooth purée with a consistency resembling canned pumpkin.

Nutrition Facts

Pumpkin Chai Muffins

Serving Size

1 muffin

Amount per Serving

Calories

260

% Daily Value*

Fat

Saturated Fat

1.5

Cholesterol

Sodium

220

Potassium

133

Carbohydrates

Fiber

Sugar

Protein

* Percent Daily Values are based on a 2000 calorie diet.