Pumpkin cake with poppy seeds and Christmas spices

A simple, unusual cake with poppy seeds, spices and pumpkin, which is not felt at all, but only adds moisture and color. Cinnamon and ginger give the cake a New Year's flavor!

Ingredients

• Pumpkin (pulp) - 250 g
• Poppy - 2-3 tbsp. spoons
• Flour - 200 g
• Sugar - 150 g
• Butter - 50 g
• Milk - 50 g
• Egg - 1 pc.
• Soda - 0.25 tsp
• Baking powder - 2 teaspoons
• Ground cinnamon - 0.5 tsp
• Ground ginger - 0.5 tsp
• To prepare the form (optional):
• Vegetable oil or butter
• Semolina (or breadcrumbs, or bran)

Directions

1. 250 g of peeled pumpkin pulp, cut into small cubes. We put it in a saucepan and pour a small amount of cold or hot water (it does not matter) - so that the pumpkin is only slightly covered with water.
2. Bring to a boil and cook until soft. The smaller the pumpkin is cut, the faster it will cook.
3. We drain the water from the boiled pumpkin, put the pumpkin itself in a blender and make puree out of it.
4. Now pumpkin puree needs to be cooled - the fastest and easiest way to do this is by spreading it on a plate.
5. While the pumpkin is cooling, in a bowl mix 200 g of flour, 150 g of sugar, 0.25 teaspoon of soda, 2 teaspoons of baking powder, 0.5 teaspoons of ground cinnamon and 0.5 teaspoons of ground ginger. We mix.
6. Add 50 g of cold butter and carefully rub everything with your hands into crumbs.
7. Break one egg into another bowl, add 50 ml of milk.
8. Add cooled pumpkin puree.
9. Add 2-3 tbsp. poppy spoons.
10. Mix until smooth.
11. Add wet mixture to dry mixture and mix again until smooth.
12. We heat the oven to 180 degrees.
13. I use this mold for baking cupcakes. If you take a less pretentious form, then you can focus on a diameter of 20-22 cm. If the form is silicone, it does not need to be lubricated with anything. If the form is not silicone, then grease it with any oil and sprinkle with semolina, breadcrumbs or bran.
14. Put the cake batter into the mold. We send the form to the preheated oven. Bake a cake with pumpkin and poppy seeds for about 40 minutes. We check the readiness of the pumpkin cake with a wooden skewer. It should come out of the cake dry.
15. After baking, I prefer to remove the cupcake from 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 stops.
16. Bon appetit and don't be afraid to experiment!