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Lentil Pumpkin Chai Muffins

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.

Pulse
Lentils
Prep Time
15 minutes
Cook Time
20 minutes
Makes
12-14 muffins

Nutrition

  • Serving Size 1 muffin (1/12 of recipe)
  • Calories 137
  • Fat 3 g
  • Saturated Fat 1.5 g
  • Cholesterol 36 mg
  • Carbohydrate 24 g
  • Fibre 3 g
  • Sugars 9 g
  • Protein 4 g
  • Sodium 216 mg
  • Potassium 153 mg
  • Iron 2 mg

Ingredients

    Lentil Puree

  • 1 cup (250 mL) cooked or canned lentils, drained & rinsed
  • 3-4 Tbsp (45-60 mL) hot water

    • Chai Spice Blend

  • 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

    • Muffins

  • 1 1/4 cups (300 mL) canned pumpkin puree (not pumpkin pie filling)
  • 2 large eggs, room temperature
  • 1/4 cup (60 mL) oil
  • 1/3 cup (75 mL) brown sugar
  • 2 tsp (10 mL) apple cider vinegar (to help with leavening)
  • 1 tsp (5 mL) vanilla extract
  • 1 1/4 cups (300 mL) all-purpose flour
  • 1 tsp (5 mL) baking soda
  • 1 tsp (5 mL) baking powder
  • 1/4 tsp (1 mL) salt

    • Streusel Topping

  • 2 Tbsp (30 mL) very cold butter
  • 2 tbsp (30 mL) granulated sugar
  • 1/4 tsp (1 mL) chai spice blend

    • pinch of salt

  • 2 Tbsp (30 mL) pumpkin seeds, optional

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!

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