Preheat the oven to 150°C (fan forced)

Place some water on the stove in a saucepan that will hold a steaming basket on the top and cover with the lid.

Chop and peel the pumpkin into small chunks.

Place the pumpkin into the steaming basket and place on top of the saucepan that you already have on the stove. Place the lid on top of the steaming basket. Cook the pumpkin for about 20-30 mins. It's ready when you can easily push a fork into the flesh.

Remove the streaming basket from the saucepan and drain the water. Tip the cooked pumpkin into the empty saucepan and mash with a potato masher. It doesn't have to be perfect.

Allow the pumpkin to cool before mixing it with the rest of the ingredients to avoid the egg from cooking. You can put it into the fridge to cool it quicker if need be. If you are going to do this, place the pumpkin into a bowl or container first so that you're not sticking the hot saucepan into the fridge.

Once the pumpkin is cool, place 200g of it into a medium mixing bowl and add the rest of the ingredients. Place the rest into a container and freeze for the next time you need pureed pumpkin.

Mix well, making sure everything is combined.

Place 8 muffin sized patty pans into a muffin tray.

Place ¼ of a cup of the mixture into each patty pan.

If you are going to do the chocolate swirl in your muffins, use a tsp to scoop the Chocolate Hazelnut Spread onto the middle of your raw muffin mix. Then use something like a chopstick or skewer to swirl the spread through the top of the muffin.

Sprinkle the top of each muffin with pepitas.

Place the muffins in the oven for about 55 minutes.

Allow to cool slightly, before cutting them and spreading with butter. Don't forget to add the fat content of the butter if you are using enzymes.