4
Indigenous Engagement
Pumpkin Lentil Muffins
YIELD: 12 x 75 g muffins
Dry
| 270 g | all-purpose flour |
| 50 g | lentil flour |
| 3 g | salt, kosher |
| 2.5 g | baking powder |
| 5.5 g | baking soda |
| 5 g | cloves, dry ground |
| 2.5 g | cinnamon, dry ground |
| 3 g | nutmeg, dry ground |
Wet
| 85 g | butter, unsalted, at room temperature |
| 85 g | canola oil |
| 310 g | white sugar |
| 2 | eggs |
| 120 g | pumpkin puree, canned |
| 75 g | water |
Streusel
| 20 g | all-purpose flour |
| 20 g | lentil flour |
| 65 g | white sugar |
| 70 g | rolled oats |
| 0.5 g | cinnamon, dry ground |
| 60 g | butter, unsalted, melted |
- Preheat the oven to 190°C/375°F.
- Spray a 12-cup muffin pan with non-stick cooking spray and line with muffin cups.
- In a medium bowl, whisk together all dry ingredients. Set aside.
- 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.
- Add the eggs one at a time until fully incorporated.
- Add in the pumpkin purée and mix until combined. Scrape the sides of the bowl.
- Add in the dry ingredients and mix until incorporated.
- Portion 75 g of the batter into each individual muffin tin.
- Add 15 g of the streusel on top of the muffins, dispersing evenly.
- Bake at 190°C/375°F for 35 minutes until a toothpick comes out clean.
- 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!
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