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.

Pumpkin Chai Lentil Muffins


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. 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. 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. 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. 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.

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