If you’re looking for a healthy homemade breakfast muffin this fall, look no further than this easy to bake up pumpkin lentil muffin recipe.
And while lentil muffins might sound a bit odd, the legumes are completely hidden inside delicious baked goods for a hit of protein and vegetables that no one will ever know is there unless you tell them.
Any Lentil Will Do
Any type, color, style of lentil will do in this recipe. The great thing about lentils is that they are frugal and versatile. Use whatever you have on hand.
You will need one cup of cooked lentils for the recipe. This is about 1/3 cup dried lentils. If you’re planning on making lentils for dinner or lunch, simply make a little extra and make these muffins later or in the morning.
You’ll need to blend the lentils, you can use a blender or food processor for this.
Winter Squash Puree
The recipe will turn out delightfully well if you used canned, store-bought pumpkin puree. However, you can make your own pumpkin puree easily and from any old winter squash you have on hand.
If you have leftover roasted butternut or Hubbard squash (or any other type), do use it in these muffins for continued ease and frugality.
The muffins are quite delicious just as they are but there are some options to bulk them up or add texture if desired. Stir in up to 1 cup of each (or all of the following):
- Chopped nuts
- Dried fruit, like raisins or cranberries
- Add some dried fruit like raisins or cranberries
- Chocolate chips
These muffins are moist making them ideal candidates for freezing.
Simply place baked and cooled muffins into an airtight container. Freeze for up to 6 months for best flavor and to prevent freezer burn.
Thaw frozen muffins at room temperature or reheat in the oven prior to eating.
- 1 Cup Cooked Lentils (approximately 1/3 cup dry)
- 3/4 Cup Pumpkin Puree
- 1/4 Cup Melted Salted Butter
- 1/2 Cup Milk
- 1 Egg
- 1 teaspoon Vanilla Extract
- 1 1/2 Cups All-Purpose Flour
- 1 teaspoon Baking Powder
- 1 teaspoon Cinnamon
- Preheat oven to 375 degrees Fahrenheit.
- Grease a muffin tin.
- In a large bowl, whisk together the flour, baking powder, and cinnamon. Set aside.
- Put the melted butter and lentils in a food processor or blender. Puree until smooth.
- Add the egg, milk, vanilla extract, and pumpkin puree to the blender. Mix until combined.
- Pour the wet ingredients into the dry and stir just until mixed.
- Divide the batter among 12 muffin cups, filling each about 2/3 full.
- Bake in the preheated oven for 18-20 minutes or until an inserted toothpick comes out clean.
- Cool in pan for 5 minutes.
- Remove from pan and cool completely on wire racks.
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Amount Per Serving: Calories: 128Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 26mgSodium: 84mgCarbohydrates: 17gFiber: 2gSugar: 1gProtein: 4g
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