Fluffy & Filling Pumpkin Protein Muffins

Step 1

Preheat your oven to 350℉ and line a 12-hole muffin tin with liners. Set aside.

Step 2

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.

Step 3

In a medium bowl, combine flour, baking powder, baking soda, salt and pumpkin spice. Mix.

Step 4

Pour the contents of the blender into the bowl with the dry ingredients. Mix until just combine. DO NOT over mix. Over mixing can lead to dense, flat muffins.

Step 5

Portion batter into prepared muffin tin.

Step 6

Bake for 20-22 minutes or until a toothpick inserted into the middle comes out clean.

Step 7

Let cool in pan for 5 minutes before transferring to a cooling rack. Enjoy and let cool completely before storing any leftovers in an air-tight container in fridge or freezer.