Lentil Pumpkin Chai Muffins - Alberta Pulse Growers

Ingredients

• 1 cup (250 mL) cooked or canned lentils, drained & rinsed
• 3-4 Tbsp (45-60 mL) hot water
• 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
• 1 1/4 cups (300 mL) canned pumpkin purée, 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 (see notes)
• 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
• 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