A simple, unusual cake with poppy seeds, spices and pumpkin, which does not feel at all, but only adds moisture and color. Cinnamon and ginger give the cupcake a New Year’s flavor!
Cut 250 g of peeled pumpkin pulp into small cubes. We put it in a saucepan and fill it with a small amount of cold or hot water (it doesn’t matter) – so that the pumpkin is only slightly covered with water.
Bring to a boil and cook until soft. The finer the pumpkin is cut, the faster it will cook.
Drain the water from the boiled pumpkin, put the pumpkin itself in a blender and make mashed potatoes from it.
Now the pumpkin puree needs to be cooled – the quickest and easiest way to do this is by spreading it on a plate.
While the pumpkin is cooling, in a bowl, mix 200 g flour, 150 g sugar, 0.25 teaspoons of baking soda, 2 teaspoons of baking powder, 0.5 teaspoons of ground cinnamon and 0.5 teaspoons of ground ginger. We mix.
Add 50 g of cold butter and thoroughly grind everything with your hands into crumbs.
Break one egg into another bowl, add 50 ml of milk.
Add cooled pumpkin puree.
Add 2-3 tbsp of poppy.
Stir until smooth.
Add the wet mixture to the dry one and mix everything again until smooth.
Preheat the oven to 180 degrees. I use this form for baking muffins. If you take a less pretentious shape, then you can focus on a diameter of 20-22 cm. If the shape is silicone, it does not need to be lubricated with anything. If the mold is not silicone, then grease it with any oil and sprinkle with semolina, bread crumbs or bran.
Put the cake dough into a mold. We send the form to the preheated oven. Bake the pumpkin and poppy seed cake for about 40 minutes. We check the readiness of the pumpkin cake with a wooden skewer. It should come out of the cake dry.
After baking, I prefer to take the cake out of the mold and let it cool on a wire rack or board. If you cut it hot, it will crumble a lot. When it cools down, it will stop.
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