These delicious muffins blend the rich taste of pumpkin with the aromatic spices of chai, with the nutritious twist of protein packed lentils. Perfect for breakfast, brunch, or a cozy afternoon snack! Another great recipe from @cookwithmegtoday.
1cup(250 mL) cooked or canned lentilsdrained & rinsed
3-4Tbsp(45-60 mL) hot water
Chai Spice Blend
1tsp(5 mL) cinnamon
1tsp(5 mL) ground ginger
1/2tsp(2 mL) ground cloves
1/2tsp(2 mL) nutmeg
1/2tsp(2 mL) cardamom
Muffins
1 1/4cups(300 mL) canned pumpkin pureenot pumpkin pie filling
2large eggsroom temperature
1/4cup(60 mL) oil
1/3cup(75 mL) brown sugar
2tsp(10 mL) apple cider vinegarto help with leavening
1tsp(5 mL) vanilla extract
1 1/4cups(300 mL) all-purpose flour
1tsp(5 mL) baking soda
1tsp(5 mL) baking powder
1/4tsp(1 mL) salt
Streusel Topping
2Tbsp(30 mL) very cold butter
2tbsp(30 mL) granulated sugar
1/4tsp(1 mL) chai spice blend
pinch of salt
2Tbsp(30 mL) pumpkin seedsoptional
Directions
LENTIL PUREE & CHAI SPICE BLEND
To make the lentil puree, add the lentils and water to a food processor or blender and pulse until it’s a smooth paste/puree that resembles canned pumpkin. It should be thick, but not runny. Alternatively, add the lentils and water to a saucepan and cook on medium low to medium heat for about 10 minutes until the lentils start to break up. Remove from heat and transfer to a bowl then mash with a fork, or a potato masher until it resembles the texture of canned pumpkin. Set aside.
To make the Chai Spice Blend, combine the cinnamon, ginger, cloves, nutmeg, and cardamom in a small bowl. Remove 1/4 tsp (1 mL) of the spice mixture and set aside.
LET’S MAKE THE MUFFINS!
Preheat the oven to 350°F (180°C)
Line a muffin pan with muffin liners (either paper or silicone).
In a large bowl, whisk together pureed lentils, pumpkin purée, eggs, oil, brown sugar, vanilla and apple cider vinegar.
In another medium sized bowl, stir together flour, baking powder, baking soda, remaining chai spice blend and salt.
Add dry ingredients to wet ingredients and stir just until incorporated. Set aside to make the streusel.
To make the streusel topping, add the cold butter, sugar, reserved chai spice blend and pinch of salt to a medium bowl. Cut together, or using your hands, break it up until it’s like a crumbly topper. Set aside.
Scoop batter into muffin cups to about three quarters full. Sprinkle streusel evenly over all the muffins. Sprinkle pumpkin seeds on top of each muffin, if desired.
Bake in preheated oven for 20-23 minutes, or until the tops spring back when lightly touched and a toothpick inserted in the center of a muffin comes out clean.
Let cool a few minutes before serving, then remove from muffin pan to cool completely on a wire rack. Enjoy!
1cup(250 mL) cooked or canned lentils (drained & rinsed)
3-4Tbsp(45-60 mL) hot water
Chai Spice Blend
1tsp(5 mL) cinnamon
1tsp(5 mL) ground ginger
1/2tsp(2 mL) ground cloves
1/2tsp(2 mL) nutmeg
1/2tsp(2 mL) cardamom
Muffins
1 1/4cups(300 mL) canned pumpkin puree (not pumpkin pie filling)
2large eggs (room temperature)
1/4cup(60 mL) oil
1/3cup(75 mL) brown sugar
2tsp(10 mL) apple cider vinegar (to help with leavening)
1tsp(5 mL) vanilla extract
1 1/4cups(300 mL) all-purpose flour
1tsp(5 mL) baking soda
1tsp(5 mL) baking powder
1/4tsp(1 mL) salt
Streusel Topping
2Tbsp(30 mL) very cold butter
2tbsp(30 mL) granulated sugar
1/4tsp(1 mL) chai spice blend
pinch of salt
2Tbsp(30 mL) pumpkin seeds (optional)
1
To make the lentil puree, add the lentils and water to a food processor or blender and pulse until it’s a smooth paste/puree that resembles canned pumpkin. It should be thick, but not runny. Alternatively, add the lentils and water to a saucepan and cook on medium low to medium heat for about 10 minutes until the lentils start to break up. Remove from heat and transfer to a bowl then mash with a fork, or a potato masher until it resembles the texture of canned pumpkin. Set aside.
2
To make the Chai Spice Blend, combine the cinnamon, ginger, cloves, nutmeg, and cardamom in a small bowl. Remove 1/4 tsp (1 mL) of the spice mixture and set aside.
3
Preheat the oven to 350°F (180°C)
4
Line a muffin pan with muffin liners (either paper or silicone).
5
In a large bowl, whisk together pureed lentils, pumpkin purée, eggs, oil, brown sugar, vanilla and apple cider vinegar.
6
In another medium sized bowl, stir together flour, baking powder, baking soda, remaining chai spice blend and salt.
7
Add dry ingredients to wet ingredients and stir just until incorporated. Set aside to make the streusel.
8
To make the streusel topping, add the cold butter, sugar, reserved chai spice blend and pinch of salt to a medium bowl. Cut together, or using your hands, break it up until it’s like a crumbly topper. Set aside.
9
Scoop batter into muffin cups to about three quarters full. Sprinkle streusel evenly over all the muffins. Sprinkle pumpkin seeds on top of each muffin, if desired.
10
Bake in preheated oven for 20-23 minutes, or until the tops spring back when lightly touched and a toothpick inserted in the center of a muffin comes out clean.
11
Let cool a few minutes before serving, then remove from muffin pan to cool completely on a wire rack. Enjoy!
