Pumpkin Chai Muffins
These muffins are full of pumpkin spice and everything nice - including split red lentils!
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Servings: 12 muffins
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
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
12
g
18
%
Saturated Fat
1.5
g
9
%
Cholesterol
35
mg
12
%
Sodium
220
mg
10
%
Potassium
133
mg
4
%
Carbohydrates
32
g
11
%
Fiber
2
g
8
%
Sugar
16
g
18
%
Protein
5
g
10
%
* Percent Daily Values are based on a 2000 calorie diet.