Pumpkin, cinnamon & hazelnut muffins


Pumpkin (or squash) is definitely one of my favorite ingredient for fall recipes, that can be used both for savory recipes and desserts!

Here I propose you a recipe that I made with my friend Tania: pumpkin muffins with cinnamon and hazelnut for a delicious autumn treat! A very easy and tasty recipe that I hope you will like.

Pumpkin, cinnamon & hazelnut muffins

Servings 16 little muffins
Prep Time 20 minutes
Cook Time 20 minutes


  • 200 g flour of your choice
  • 30 g hazelnut powder
  • 3 eggs medium size
  • 230 g cooked pumpkin (squash)
  • 100 g cane sugar
  • 100 ml milk whole or semi-skimmed
  • 100 ml neutral oil sunflower or olive
  • 2 handfuls of hazelnuts
  • 1 handful pumpkin seeds
  • 2 tbsp bicarbonate
  • ½ tsp salt
  • 1,5 tsp cinnamon
  • ½ tsp nutmeg powder
  • 1 vanilla bean or alternatively vanilla sugar or vanilla extract


  • Cut the cooked squash into pieces (boil or steam it first if you don’t have any prepared in advance).
  • Using a fork or potato masher (or a blender), coarsely puree the squash by adding a little water.
  • Preheat the oven to 180C.
  • In a bowl, whisk together the eggs and sugar. Add the vanilla (either by scraping the inside of a vanilla pod, or by adding vanilla sugar, powder or extract).
  • Then add the milk and pumpkin puree and mix well.
  • Finally add the oil and mix again.
  • In another large bowl, add the dry ingredients: flour, hazelnut powder, bicarbonate and spices.
  • Pour the liquid mixture over the dry ingredients and mix roughly for 2/3 minutes with a spatula or spoon. It is normal for your batter to contain lumps.
  • Crush or coarsely chop the hazelnuts. Put half of the hazelnuts into the mixture and set aside.
  • Pour the mixture into small buttered or oiled muffin tins or muffin tins covered with baking paper.
  • Sprinkle the muffins with the remaining hazelnuts and pumpkin seeds.
  • Bake for about 17/18 minutes.
  • Check if it’s cooked by sticking a knife tip into a muffin: if it comes out rather clean, stop baking immediately.
  • Take out the muffins out of the oven and let them cool on a rack. Then enjoy!


You can change the ingredients by replacing the hazelnut with almond or nuts for example, the milk with hazelnut or almond milk (and the eggs with applesauce for a vegan version).
You can also replace the cinnamon and nutmeg with a 4-spice or gingerbread mix.
And for an even more indulgent touch, why not add a lemon glaze on top your muffins?
Course: Dessert
Cuisine: North America

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