Pumpkin cupcakes with poppy seeds and lemon frosting

Delicate, soft, unusually tasty muffins with pumpkin and poppy seeds. They will please both children and adults. Lemon icing attracts special attention; it gives pumpkin muffins a pleasant sourness and elegant appearance.

Ingredients

• For test:
• Flour - 150 g
• Pumpkin (raw) - 150 g
• Poppy (dry) - 20 g
• Chicken egg - 1 pc.
• Sugar - 120 g
• Vegetable oil (odorless) - 50 ml
• Baking powder - 0.5 tsp
• For lemon glaze:
• Powdered sugar - 4 tbsp. spoons
• Lemon juice - about 2 tbsp. spoons
• For decoration (optional):
• Sprinkle culinary

Directions

1. Pour poppy seeds into a small sieve, rinse, pour boiling water over and leave for 15 minutes. Then drain the water, dry the poppy.
2. Peel the pumpkin from the skin and seeds. Grate pumpkin pulp on a medium grater.
3. Break the egg into a bowl, add sugar and beat with a whisk.
4. Pour in vegetable oil and beat together. Oil should be used refined, light, odorless.
5. Add the grated pumpkin to the eggs, squeezing it out of the juice.
6. Add poppy seeds, mix
7. Gradually add flour mixed with baking powder.
8. Knead a thick dough for cupcakes.
9. Place paper molds in a baking dish. If there are no paper molds, metal molds should be lubricated with oil, and silicone molds do not need to be lubricated with anything. Divide the dough into moulds.
10. Put the mold in an oven heated to 180 degrees, bake cupcakes with pumpkin and poppy seeds for 20-25 minutes.
11. Remove the finished pumpkin muffins from the oven, cool.
12. Prepare lemon glaze. To do this, pour the powdered sugar into a bowl. Gradually, by a teaspoon, add lemon juice and stir immediately. Once the frosting has reached the desired consistency, it is ready. You should not add all the lemon juice at once, so as not to get a liquid, flowing glaze.
13. Cover cooled pumpkin muffins with lemon icing. Garnish with culinary sprinkles if desired.
14. Delicious and fragrant cupcakes with lemon icing are ready.
15. Bon appetit!