2 Rinse orange in hot water, wipe dry and finely grate the peel. Cut the orange in half and squeeze.
3 Chop hazelnuts finely in a mini food processor.
4 Add egg to a mixing bowl and stir briefly with a hand mixer. Add granulated sugar, canola oil, yogurt, 120 ml (approximately 1/2 cup) of orange juice and orange peel while mixing.
5 Mix flour, baking powder, 1 pinch of salt and cinnamon in a bowl. Add to egg mixture and stir everything only until the ingredients have combined. Finally, fold in the grated pumpkin and chopped hazelnuts.
6 Set 6 baking cups in a muffin tin (6-well) and fill with the batter. Bake in preheated oven on the middle rack at 200°C (fan 180°C, gas mark 3) (approximately 400°F/convection 350°F) for 25-30 minutes.
7 Remove muffin tin from oven and let cool slightly. Then remove muffins from the tin and allow to cool completely on a wire rack for about 40 minutes before serving .