Pumpkin Chai Muffins

Prep Time: 15 Minutes

Total time: 35 Minutes

Servings: 12 muffins

These 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.

Renee Kohlman

Recipe by

Renee Kohlman

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Ingredients

Directions

Nutrition

Ingredients

    2 large eggs, room temperature

    1 cup (250 mL) canned pumpkin purée

    3/4 cup (175 mL) packed brown sugar

    1/2 cup (125 mL) split red lentil purée*

    1/2 cup (125 mL) canola oil

    1/2 cup (75 mL) unsweetened apple juice

    2 tsp (10 mL) pure vanilla extract

    1 1/2 cups (375 mL) all-purpose flour

    1/2 cup (125 mL) large-flake oats

    1 1/2 tsp (7 mL) baking powder

    1 tsp (5 mL) baking soda

    1/2 tsp (2 mL) salt

    1 tsp (5 mL) cinnamon

    1 tsp (5 mL) ground ginger

    1/2 tsp (2 mL) ground cloves

    1/2 tsp (2 mL) nutmeg

    1/2 tsp (2 mL) cardamom

    1/4 cup (60 mL) pumpkin seeds


Directions

  1. Preheat oven to 350°F (180°C). Place rack in the centre of the oven. Line a muffin pan with papers.
  2. 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.
  3. 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.
  4. 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.

* 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.

RENÉE KOHLMAN HAS BEEN COOKING AND BAKING PROFESSIONALLY FOR TWENTY YEARS. SHE IS A PART-TIME PASTRY CHEF, FOOD WRITER AND RECIPE DEVELOPER LIVING IN SASKATOON, SASKATCHEWAN. RENÉE PUBLISHED HER DEBUT COOKBOOK ALL THE SWEET THINGS (TOUCHWOOD EDITIONS) IN APRIL OF 2017.


Nutritional Information

  • Serving Size: 1 muffin
  • Per serving:
  • Calories 260
  • Total Fat 12 g
  • Saturated Fat 1.5 g
  • Cholesterol 35 mg
  • Carbohydrates 32 g
  • Dietary Fibre 2 g
  • Sugar 16 g
  • Protein 5 g
  • Sodium 220 mg
  • Potassium 133 mg
  • Folate 16 mcg