Pumpkin Chai Muffins – Lentils.org

Ingredients

• 2 large eggs, room temperature
• 1 cup (250 mL) canned pumpkin purée
• 3/4 cup (175 mL) packed brown sugar
• 1/2 cup (125 mL) split red lentil purée*
• 1/2 cup (125 mL) canola oil
• 1/2 cup (75 mL) unsweetened apple juice
• 2 tsp (10 mL) pure vanilla extract
• 1 1/2 cups (375 mL) all-purpose flour
• 1/2 cup (125 mL) large-flake oats
• 1 1/2 tsp (7 mL) baking powder
• 1 tsp (5 mL) baking soda
• 1/2 tsp (2 mL) salt
• 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
• 1/4 cup (60 mL) pumpkin seeds