EASY TO MAKE, FLUFFY & DELICIOUS
– Preheat your oven to 350 ℉ and line a 12-hole muffin tin with liners. Set aside. – In your blender, combine pumpkin puree, cooked lentils, eggs, oil, maple syrup/honey, vanilla, and apple cider vinegar. Blend until mixture is smooth and set aside.
– In a medium bowl, combine flour, baking powder, baking soda, salt and pumpkin spice. Mix. – Pour the contents of the blender into the bowl with the dry ingredients. Mix until just combine. DO NOT over mix.
– Portion batter into prepared muffin tin. – Bake for 20-22 minutes or until a toothpick inserted into the middle comes out clean.
– Let cool in pan for 5 minutes before transferring to a cooling rack. Enjoy and let cool completely and store leftovers in an air-tight container in fridge or freezer.