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!