Ingredients

• 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

Instructions

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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