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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.
Ingredients
Directions
Nutrition
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
* 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.
