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Pumpkin Lentil Socca Muffins

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1 1/4 cup water

1 cup lentil flour (made from whole lentils ground into flour in blender)

1/2 teaspoon sea salt

1 teaspoon cinnamon

1/2 cup pumpkin puree (can be from canned or fresh pumpkin)

1-2 tablespoons olive oil

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