Cut the pumpkin into slices and then into pieces. Cook the pumpkin in a pan with EVO oil and enough water. Let it cook for about 10/15 minutes, stirring occasionally, until the pumpkin is soft.

Remove from heat and pour everything into a bowl. Blend with an immersion blender, then add the eggs, milk and oil. Mix well.

In another bowl, mix the flour, grated sweet Provolone Valpadana DOP, salt, pepper, a pinch of nutmeg and yeast. Then pour the liquid ingredients into the center a little at a time, then mix well to incorporate and obtain a smooth mixture without lumps. Pour the mixture up to half of each paper cup.

Cut the sweet Provolone Valpadana DOP into cubes and insert a few cubes into the center of each paper cup. Then add the mixture to each paper cup up to one centimeter from the edge and bake in a preheated oven at 180°C in static mode for about 20 minutes. Check the cooking by inserting a toothpick sideways (the cheese is in the center); if it comes out dry, the savory pumpkin muffins are ready. Finally, take them out of the oven, then leave to cool before serving.

To decorate the savory pumpkin muffins, you can sprinkle them with salted pumpkin seeds and curls of sweet Provolone Valpadana DOP.