Ingredients
Product1
Amount
Unit
MPP Red Crimson Lentil Protein
2
cup
Bob's Red Mill Gluten Free 1:1 Baking Flour
1
cup
Libby's Pumpkin Puree
1 1/2
cup
Eggs
2
whole
Milk (whole)
1/4
cup
Wesson Canola Oil
1/2
cup
C&H Granulated White Sugar
1/2
cup
C&H Golden Brown Sugar
1/2
cup
Kirkland Pure Vanilla Extract
1
tsp
Kirkland Ground Cinnamon
1
Tbsp
McCormick Pumpkin Pie Spice
2
tsp
Kosher Salt
1/2
tsp
Baking soda
1
tsp

1The MSU Food Product Development Lab does not endorse any ingredient suppliers, but for culinary and scientific specificity, we  tested this recipe using the brand names mentioned above.

Instructions

  1. Preheat oven to 425°F.
  2. Combine wet ingredients (pumpkin puree, eggs, milk, oil, sugars, vanilla extract); mix well.
  3. Combine dry ingredients (flour, lentil protein, cinnamon, pumpkin spice, salt, baking soda); mix well.
  4. Combine wet and dry ingredients; mix until just combined.
  5. Bake muffins in oven at 425°F for 5 minutes; reduce heat to 375°F for 17-19 minutes.

Nutrition facts

Serving size: 64g

Calories per serving: 160

% daily value* is listed in ()

Total fat: 8g (10%)

  • Saturated fat: 1g (5%)
  • Trans fat: 0g

Cholesterol: 25mg (8%)

Sodium: 250mg (11%)

Total carbohydrate: 22g (8%)

  • Dietary fiber: 1g (4%)
  • Total sugars: 13g
    • Includes 12g added sugars (24%)

Protein: 5g

Vitamin D: 0mcg

Calcium: 18mg (2%)

Iron: 1mg (6%)

Potassium: 131mg (2%)

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.