Pumpkin Nut Muffin

Preheat the oven to 175°C fan (or 200°C conventional) and line a muffin tray with paper cases.

Peel the pumpkin, grate it finely and drizzle with lemon juice.

Separate the eggs and beat the egg whites until stiff.

In a bowl, beat the egg yolks with sugar, salt, vanilla sugar, cinnamon and finely grated lemon zest until frothy.

In a second bowl, mix flour, baking powder, ground almonds, ground hazelnuts, rolled oats and the grated pumpkin.

Quickly stir the pumpkin-flour mixture into the egg-yolk mixture until just combined.

Finally fold the egg whites in carefully until there are no large white streaks left.

Fill the batter into the cases (about two-thirds to three-quarters full).

Bake for 15–20 minutes until the muffins are golden.

Let the muffins rest for 5 minutes, remove them from the tray or cases and cool completely on a wire rack.