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Ingredients for 8 muffins

250 g cleaned and raw weighed pumpkin (to be steamed)

100 g grated parmesan

2 eggs

50 g extra virgin olive oil

50 g whole milk

150 g buckwheat flour Marello Mill

1 teaspoon instant yeast

Asiago or other stringy cheese for the stringy heart

Salt to taste

Procedure:

Clean the pumpkin. Cut it into small pieces and weigh 250 grams. Steam it until it softens. Once the pumpkin is cooked, transfer it to a plate and mash it with a fork to make it puree. Combine 2 eggs with the grated cheese, milk and extra virgin olive oil. Add the buckwheat flour and the teaspoon of instant yeast. Salt and pepper to your liking. Mix the mixture well and place it in the baking cups until they are ¾ full. Insert a small square of Asiago cheese in the center of each muffin or alternatively another stringy cheese. Bake them in a preheated oven at 180 degrees for about 25-30 minutes, static mode.

If you have any leftovers or prepare them in advance, heat them in the microwave for a minute. 

Excellent idea to also add chopped walnuts to the dough.