Lentil Pumpkin Spice Muffins - thrive360
These quintessential fall muffins feature the floral notes from crushed cardamom seeds and get an extra boost of nutrition from lentils.
Lentil, Pumpkin, Muffin, cardamom seeds, nutrition, lentils
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Lentil Pumpkin Spice Muffins

These quintessential fall muffins feature the floral notes from crushed cardamom seeds and get an extra boost of nutrition from lentils. They also get two thumbs up from my teenage picky eater, need I say more?

Lentil Pumpkin Spice Muffins


  • 1 cup whole wheat flour
  • 1/2 cup all-purpose flour
  • 2 tbsp wheat germ
  • 2 tbsp hemp hearts
  • 1 tbsp baking powder
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • Crushed seeds from 4 cardamom pods
  • 1 cup lentil puree (I used red lentils)
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 2 eggs
  • 1/2 cup sugar (if you have a sweet tooth, increase this to 3/4 cup)
  • 1/4 cup canola oil


  1. Preheat oven to 350F.
  2. In a large bowl, mix ingredients from whole wheat flour to crushed cardamom seeds.
  3. In a separate bowl, mix the lentil and pumpkin purees, eggs, sugar and oil.
  4. Add wet ingredients to the flour mixture. Mix.
  5. Divide the batter into 12-cup muffin tin.
  6. Bake 22-25 minutes until a tester comes out clean.

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