Recipe of the Week: Pumpkin Chai Muffins

Ingredients

• 2 large eggs, room temperature

• 1 cup canned pumpkin purée

• 3/4 cup packed brown sugar

• 1/2 cup split red lentils purée

• 1/2 cup canola oil

• 1/2 cup unsweetened apple juice

• 2 tsp pure vanilla extract

• 1 1/2 cups all-purpose flour

• 1/2 cup large-flake oats

• 1 1/2 tsp baking powder

• 1 tsp baking soda

• 1/2 tsp salt

• 1 tsp cinnamon

• 1 tsp ground ginger

• 1/2 tsp ground cloves

• 1/2 tsp nutmeg

• 1/2 tsp cardamom

• 1/2 cup pumpkin seeds

Preparation

Preheat oven to 350 F (180 C). Place rack in the centre of the oven. Line a muffin pan with papers. In a large bowl, whisk together eggs, pumpkin purée, brown sugar, lentil purée, canola oil, apple juice, and vanilla until smooth. In another large bowl, stir together flour, oats, baking powder, baking soda, salt, and spices.

Add wet ingredients to dry ingredients and stir just until incorporated. Scoop into muffin cups to about three quarters full and sprinkle with pumpkin seeds. Bake for 20-23 minutes, until tops spring back when lightly touched and a toothpick inserted in centre of muffin comes out clean. Let muffins cool in pan on wire rack for about five minutes, then remove them from pan and let cool completely on rack.

Preparation time: 15 minutes; total time: 35 minutes.

Makes 12 servings, 260 calories each.