Beat eggs, vanilla flavor and sugar until creamy, then slowly stir in the oil. Mix the flour, almonds, salt, cinnamon and baking powder and carefully stir into the egg cream. Finally fold in the finely grated pumpkin. Line a muffin tin with paper liners and pour the mixture evenly into the liners. This works best with an ice cream scoop.

Bake the muffins on the lower rail at 175 ° C - fan-assisted - for approx. 25 minutes. Then leave to cool in the tin for about 10 minutes and then place on a wire rack.

Mix the powdered sugar with lemon juice, so that a thick mass is formed. Dip in the muffins, let them drain and then sprinkle with the sprinkles of your choice.