Fall muffins at their best, pumpkin, hazelnuts... What's not to love? Moist, not too sweet and basically delicious. I used pumpkin but they're delicious with butter squash too.

I am trying to get back into making homemade snacks because I've been really slacking lately. Muffins are easy, way to get back in track, perfect.

Hazelnut and pumpkin muffins (8) :

• 300g pumpkin
• 2 eggs
• 40g hazelnuts
• 75g soft butter
• 75g brown sugar
• 200g flour
• 1/2 baking powder
• 1 tsp vanilla extract

Peel and chop the pumpkin. Steam it for about 15-20 minutes until fork tender. Puree it.

Preheat the oven at 160°C/320°F.

In a bowl, add brown sugar, vanilla and butter. Whisk until you get a creamy mixture.

Add flour, baking powder and eggs into the bowl. Mix well.

Chop the hazelnuts (keep some aside for toppings).

Add pumpkin puree, chopped hazelnuts and mix.

Grease the muffins tin and pour the batter 3/4 of the top.

Add a few hazelnuts on top.

Bake for 30 minutes.

Enjoy!