Indigenous Engagement

Pumpkin Lentil Muffins

YIELD: 12 x 75 g muffins


270 gall-purpose flour
50 glentil flour
3 gsalt, kosher
2.5 gbaking powder
5.5 gbaking soda
5 gcloves, dry ground
2.5 gcinnamon, dry ground
3 gnutmeg, dry ground


85 gbutter, unsalted, at room temperature
85 gcanola oil
310 gwhite sugar
120 gpumpkin puree, canned
75 gwater


20 gall-purpose flour
20 glentil flour
65 gwhite sugar
70 grolled oats
0.5 gcinnamon, dry ground
60 gbutter, unsalted, melted
  1. Preheat the oven to 190°C/375°F.
  2. Spray a 12-cup muffin pan with non-stick cooking spray and line with muffin cups.
  3. In a medium bowl, whisk together all dry ingredients. Set aside.
  4. In a mixer fitted with a paddle attachment, cream the butter, oil and sugar on medium-high speed for 2 minutes, scraping the sides as necessary.
  5. Add the eggs one at a time until fully incorporated.
  6. Add in the pumpkin purée and mix until combined. Scrape the sides of the bowl.
  7. Add in the dry ingredients and mix until incorporated.
  8. Portion 75 g of the batter into each individual muffin tin.
  9. Add 15 g of the streusel on top of the muffins, dispersing evenly.
  10. Bake at 190°C/375°F for 35 minutes until a toothpick comes out clean.
  11. Take out of the oven to cool on a cooling rack.

Fun Fact: The health benefits of lentils and other pulses – including their low GI values, heart-friendly nutrients, and impact on weight loss, cholesterol, and blood pressure – make them an ideal kitchen staple, especially in the diabetic kitchen. According to some studies, lentils improve glucose tolerance, which reduces your risk for Type 2 diabetes. Lentils (like other pulses) lower your post-meal glucose and insulin responses. One study has shown that this benefit extends to a meal eaten four hours later!