These Pumpkin Apple Lentil Muffins are perfect for Fall. They’re lightly sweetened and full of fiber, fruits, vegetables and whole grains. Plus they’re kid-friendly and nut-free, making them perfect for breakfast, snack or school lunch!
Hi friends!
I’m so excited to share these Pumpkin Apple Lentil Muffins with you guys today. They’re my current fall favorite and I just know you guys are gonna love them! ESPECIALLY if you’ve already made and love my Lentil Banana Muffins. As you guys know, I make those weekly for my kids. They’re Squish’s favorite and Lyssie likes them as well. They’re perfect for lunch boxes and snacks and I promise that you can’t taste the lentils at all.
These Pumpkin Apple Lentil Muffins are very similar, just with a fall twist. We went apple picking last weekend and came home with a gigantic basket of apples so I’m currently on a mission to find ways to use them up. I’ve been craving a batch of pumpkin muffins so that was my starting point. My favorite are my Pumpkin Gingerbread Muffins but the kids don’t like those. I use shredded apples in my Zucchini Apple Carrot Muffins so I thought this might be an easy way to use some up. I actually prefer shredded apples to chopped apples in most baked goods because you can squeeze out the excess moisture before baking!
Pumpkin Apple Lentil Muffins
So, I took out the banana and added pumpkin and apple to this recipe. I also swapped sugar for maple syrup. These are very lightly sweetened muffins. They’re not overly sweet and that’s just the way I like it. I prefer to sweeten them lightly and then add chocolate chips. If you leave the chocolate chips out and want a sweeter muffin, you’ll need to increase the maple syrup. If you want to make a no sugar added version, you could swap the maple syrup for a mashed banana or you could use dates to sweeten them like I do in my Zucchini Oat Bars.
Like most things I’ve baked recently, I made them in my food processor (aff link). It just makes baking so easy and I can simply throw stuff in, turn it on and everything gets nice and smooth and blended together and you’d never know all the good stuff that was mixed in there! My kids love helping me make muffins and they especially love helping me add everything to the food processor and then watching it “disappear” when they turn it on!
Here’s how you make them:
PrintPumpkin Apple Lentil Muffins
These Pumpkin Apple Lentil Muffins are perfect for Fall. They’re lightly sweetened and full of fiber, fruits, vegetables and whole grains. Plus they’re kid-friendly and nut-free, making them perfect for breakfast, snack or school lunch!
Ingredients
1 cup cooked green lentils (approx 1/3 cup dry)
1 cup shredded apple (approx 2 medium, squeeze to remove excess moisture)
1/4 cup oil (i use avocado oil)
1 egg
2/3 cup pumpkin (I usually increase to 3/4 cup)
1/4 cup maple syrup (increase up to 1/3 or 1/2 cup for sweeter muffin)
1 tsp cinnamon (you can also add 1/2 – 1 tsp ground ginger if you like that flavor)
1 tsp vanilla extract
1 tsp baking soda
2/3 cup rolled oats
2/3 cup white whole wheat flour
1/2 cup chocolate chips, optional
Instructions
- In a food processor, combine cooked lentils, apples, oil and egg and process for 1 min.
- Add pumpkin, maple syrup, vanilla and cinnamon and process an additional minute.
- Add baking soda, oats and flour and process to combine.
- Add chocolate chips and pulse a few times.
- Spoon into 12 lined or greased muffin tins and bake at 375 for 18 minutes.
- Store in the fridge.
Easy right?! Let me know if you try these Pumpkin Apple Lentil Muffins or the banana version!
Enjoy!
–Lindsay–
Hi! Do you think raisins would taste good as a substitute for the chocolate chips?
i think they’d be great!
I have not tried these yet. I am wondering: Can I replace white flour with wheat? If I don’t have a nut sensitivity, can I use Almond flour? Can I replace the oil with a bit more apple sauce? What about using a flax egg instead of a chicken’s egg or could I use chickpea water? thanks.?
using both wheat flour instead of white whole wheat and applesauce instead of oil will make them very dense. using a flax egg would be fine!
Definitely going to be our new fall snack and breakfast staple! My husband doesn’t like chocolate chips added so I’m going to try maybe adding raisins or other dried fruit.
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ooh raisins would be great!
It is way past time to tell you what your blog means to me! Just did these inspired muffins and my nephew made the ones with zucchini, apple, and carrot the other day. I have been faithful in following you since before the children… I used to use the weekly prep and it was you who taught me how to go about that! I am not good with social media but may have to get so to not miss what you are doing! Thanks ever so much!!
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thank you!! appreciate it!
I loved this recipe and so did my kids! Curiously though I had to bake these muffins for an additional 20 minutes and even then they were still slightly doughey in the middle. Not sure if it was my oven or the recipe? I’ve also baked your banana lentil muffins and did not have the same issue.
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did you squeeze the shredded apple to remove the excess moisture? If not, that can add a lot of moisture to the muffins and really increase the cooking time or cause them to not cook all the way through.
What is the easiest way to cook such a small amount of lentils?
i usually cook a full cup of dry lentils, which makes about 3 cups cooked. I use one cup and then portion the other two into one cup servings and freezer for future use.
Awesome great recipe! I’m going to make these this weekend!
We love these!! Such an easy snack for everyone!
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Would it be ok to replace the wheat flour with a gluten free flour blend? I use the Namaste Organic GF flour.
Oh and I love your recipes! Every one I’ve tried has been a total hit with me & the fam! Thank you so much for your culinary wisdom!
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yep! should work fine!