Recipe and photography by Renee Kohlman
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.
2 large eggs, at room temperature
1 cup (250 mL) canned pumpkin purée
¾ cup packed brown sugar
½ cup split red lentil purée (see note)
½ cup (125 mL) canola oil
1/3 cup (75 mL) unsweetened apple juice
2 tsp (10 mL) pure vanilla extract
1½ cups all-purpose flour
½ cup large-flake oats
1½ tsp baking powder
1 tsp baking soda
½ tsp salt
1 tsp ground cinnamon
1 tsp ground ginger
½ tsp ground cloves
½ tsp ground nutmeg
¼ tsp ground cardamom
½ cup semi-sweet chocolate chips
¼ cup pumpkin seeds
- 1. Preheat the oven to 350°F. Place the rack in the centre of the oven. Line a muffin pan with papers, or lightly grease with oil.
- 2. Whisk together the eggs, pumpkin purée, brown sugar, lentil purée, oil, apple juice, and vanilla in a large bowl until smooth. In another large bowl, stir together the flour, oats, baking powder, baking soda, salt and spices. Stir in the chocolate chips.
- 3. Add these wet ingredients to the dry ingredients and stir just until incorporated. Scoop into the muffin cups so they’re about three-quarters full and sprinkle with pumpkin seeds.
- 4. Bake for 18–22 minutes, until the tops spring back when lightly touched and a toothpick inserted in the centre of a muffin comes out clean. Let the 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.