7 Instant Pot Lentil & Almond Flour Pumpkin Muffin Recipes

Classic Pumpkin Lentil Muffins

Classic Pumpkin Lentil Muffins are a delightful and healthy twist on traditional muffins, combining the rich flavor of pumpkin with nutritious lentils for added protein and fiber. Perfect for breakfast or as a snack, these muffins are not only satisfying but also packed with festive autumn flavors.

Cooking Instructions:

1. Preheat the Instant Pot using the sauté function. Grease a muffin tin or line it with muffin liners.
2. In a large bowl, mix together the cooked lentils, canned pumpkin, oats, flour, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.
3. In another bowl, whisk together the maple syrup, vegetable oil, eggs, and vanilla extract.
4. Combine the wet and dry ingredients, stirring until just mixed. Do not overmix.
5. Pour the batter into the prepared muffin tin, filling each cup about ¾ full.
6. Place the muffin tin on the trivet inside the Instant Pot, add 1 cup of water to the pot, and secure the lid.
7. Cook on high pressure for 15 minutes, then allow for a natural release.
8. Remove the muffins from the Instant Pot and enjoy them warm or allow to cool before storing.

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Spiced Pumpkin Almond Flour Muffins

Spiced Pumpkin Almond Flour Muffins are a delightful gluten-free option that combines the natural sweetness of pumpkin with the nutty flavor of almond flour. Infused with warm spices, these muffins are not only delicious but also healthy, making them the perfect treat for breakfast or as a wholesome afternoon snack.

Cooking Instructions:

1. Preheat your Instant Pot using the sauté function and grease a muffin tin or line it with muffin liners.
2. In a large mixing bowl, combine almond flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a separate bowl, whisk together canned pumpkin, maple syrup, eggs, vegetable oil, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients, stirring until just combined. If desired, fold in chopped walnuts.
5. Fill each muffin cup about ¾ full with the batter.
6. Place the muffin tin on the trivet in the Instant Pot, add 1 cup of water, and secure the lid.
7. Cook on high pressure for 15 minutes, then allow for a natural release.
8. Carefully remove the muffins from the Instant Pot and enjoy them warm or let them cool before storing.

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Chocolate Chip Pumpkin Lentil Muffins

Chocolate Chip Pumpkin Lentil Muffins are a unique and nutritious twist on traditional pumpkin muffins, incorporating protein-rich lentils for added texture and flavor. With the sweetness of chocolate chips and the wholesome goodness of pumpkin, these muffins make for an excellent snack or breakfast option that the whole family will enjoy.

Cooking Instructions:

1. Preheat your Instant Pot using the sauté function and grease a muffin tin or line it with muffin liners.
2. In a large bowl, mash the cooked lentils and mix in the canned pumpkin, maple syrup, eggs, oil, and vanilla until smooth.
3. In another bowl, combine whole wheat flour, baking powder, baking soda, cinnamon, ginger, and salt.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in chocolate chips.
5. Fill each muffin cup about ¾ full with the batter.
6. Place the muffin tin on the trivet in the Instant Pot, add 1 cup of water, and secure the lid.
7. Cook on high pressure for 15 minutes, followed by a natural release.
8. Carefully remove the muffins from the Instant Pot and either enjoy them warm or let them cool before storing.

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Maple Pecan Pumpkin Muffins

Maple Pecan Pumpkin Muffins are a delightful treat that perfectly combine the rich flavors of pumpkin and maple syrup with the crunchy texture of pecans. These muffins not only make for a great snack or breakfast option but also offer a warm, comforting aroma that fills your kitchen as they bake in the Instant Pot.

Cooking Instructions:

1. Preheat the Instant Pot using the sauté function and grease a muffin tin or line it with muffin liners.
2. In a large bowl, mix together the canned pumpkin, maple syrup, eggs, oil, and vanilla until well combined.
3. In another bowl, whisk together the whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chopped pecans.
5. Fill each muffin cup about ¾ full with the batter.
6. Place the muffin tin on the trivet in the Instant Pot, add 1 cup of water, and secure the lid.
7. Cook on high pressure for 15 minutes, followed by a natural release.
8. Carefully remove the muffins from the Instant Pot and enjoy them warm or cool them before storing.

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Cranberry Almond Pumpkin Muffins

Cranberry Almond Pumpkin Muffins are a deliciously moist and flavorful treat that combines the sweetness of cranberries with the nuttiness of almonds, all anchored by the warm, comforting essence of pumpkin. These muffins are perfect for breakfast, snacks, or a delightful dessert that brings a touch of autumn to your table, and they are easily made in the Instant Pot.

Cooking Instructions:

1. Grease a muffin tin or line it with muffin liners, and set aside.
2. In a large bowl, mix together the canned pumpkin, honey or maple syrup, eggs, almond extract until well combined.
3. In another bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, ginger, and salt.
4. Gradually incorporate the dry ingredients into the wet mixture, stirring until just combined. Fold in the chopped almonds and dried cranberries.
5. Fill each muffin cup about ¾ full with the batter.
6. Place the muffin tin on the trivet in the Instant Pot, add 1 cup of water, and secure the lid.
7. Cook on high pressure for 15 minutes, followed by a natural release.
8. Carefully remove the muffins from the Instant Pot, enjoying them warm or allowing them to cool before storing.

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Protein-Packed Savory Pumpkin Lentil Muffins

Protein-Packed Savory Pumpkin Lentil Muffins are a delightful combination of the rich flavors of pumpkin and hearty lentils, making them a nutritious snack or meal option. Packed with protein and fiber, these muffins are perfect for a satisfying breakfast or a healthy afternoon pick-me-up. Plus, they can be easily prepared in the Instant Pot!

Cooking Instructions:

1. Grease a muffin tin or line it with muffin liners, and set it aside.
2. In a mixing bowl, combine the canned pumpkin, cooked lentils, eggs, and olive oil until well mixed.
3. In another bowl, whisk together the all-purpose flour, baking powder, baking soda, cumin, cinnamon, salt, and black pepper.
4. Gradually mix the dry ingredients into the wet mixture, stirring until just combined. If desired, fold in the grated cheese and chopped green onions.
5. Fill each muffin cup about ¾ full with the batter.
6. Place the muffin tin on the trivet in the Instant Pot, add 1 cup of water, and secure the lid.
7. Cook on high pressure for 15 minutes, followed by a natural release.
8. Carefully remove the muffins from the Instant Pot and enjoy them warm or allow to cool before storing.

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Pumpkin Spice Muffins With a Twist

Pumpkin Spice Muffins with a Twist are a delightful blend of traditional pumpkin spice flavors combined with unexpected ingredients for added texture and taste. These muffins are perfect for a cozy fall breakfast or an afternoon treat, and they can be easily made in your Instant Pot, ensuring they stay moist and fluffy.

Cooking Instructions:

1. Grease a muffin tin or line it with muffin liners and set aside.
2. In a mixing bowl, whisk together the canned pumpkin, eggs, milk, and olive oil until smooth.
3. In another bowl, combine the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, salt, and brown sugar.
4. Gradually add the dry mixture to the wet ingredients, stirring until just combined. If desired, fold in the chopped walnuts and dried cranberries.
5. Fill each muffin cup about ¾ full with the batter.
6. Place the muffin tin on a trivet in the Instant Pot, add 1 cup of water, and secure the lid.
7. Cook on high pressure for 15 minutes, followed by a natural release.
8. Carefully remove the muffins from the Instant Pot and enjoy them warm or let them cool before storing.