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Preheat your oven to 350℉ and line a 12-hole muffin tin with liners. Set aside.
In your blender, combine pumpkin puree, cooked lentils, eggs, oil, maple syrup/honey, vanilla, and apple cider vinegar. Blend until mixture is smooth and set aside.
In a medium bowl, combine flour, baking powder, baking soda, salt and pumpkin spice. Mix.
Pour the contents of the blender into the bowl with the dry ingredients. Mix until just combine. DO NOT over mix. Over mixing can lead to dense, flat muffins.
Portion batter into prepared muffin tin.
Bake for 20-22 minutes or until a toothpick inserted into the middle comes out clean.
Let cool in pan for 5 minutes before transferring to a cooling rack. Enjoy and let cool completely before storing any leftovers in an air-tight container in fridge or freezer.