Preheat oven to 400° F (200° C)
In a blender, combine 1/2 cup (125 mL) lentils and 1/4 cup (60 mL) orange juice. Purée until smooth.
Sift together flour, baking powder, salt, cinnamon, allspice and pumpkin pie spice.
In a separate bowl, mix together lentil purée, remaining lentils, remaining orange juice, honey, oil, eggs and Saskatoon berries. Add to dry mixture stirring only until dry ingredients are moistened. Spoon mixture into paper lined muffin cups, filling 3/4 full.
Bake 20 to 25 minutes or until toothpick inserted in centre comes out clean.