Step-by-step pumpkin cupcake 🍩 with photo

Kitchen appliances and utensils: mixer, blender, oven, measuring cup, flour sieve, spoon, grater, baking dish.

Ingredients

First of all, you need to cook pumpkin puree. To do this, cut one small pumpkin in half, carefully remove the seeds with a spoon and put in the oven for 30-40 minutes at a temperature of 190 degrees. Ready pumpkin should be very soft.
Remove the pumpkin from the oven to cool, then separate the pulp from the peel.
Grind the pulp with a blender to a uniform consistency or rub through a sieve.
Take a large bowl and combine in it 180 g of brown sugar, 0.5 tsp. salt and 2 eggs.
Beat in a smooth smooth mass for 5-6 minutes. The mass should lighten and slightly increase in volume.
On a fine grater, rub the zest with an orange. Rub only the orange part of the peel, as the white layer gives the bitterness to the dish. When the mass has brightened, add 15 g of baking powder, 2 tsp. cinnamon, orange zest.
Measure out 250 g of pumpkin puree and also add to a bowl.
120 ml of any odorless vegetable oil also add to the rest of the ingredients.
At the very end, add 220 g of wheat flour previously sifted through a sieve to the dough, and mix. Beat the dough with a mixer until smooth.
Smear the baking dish with vegetable oil or margarine and sprinkle flour on top.
Transfer the dough into a mold and place the bake in the oven preheated to 170-180 degrees.
The cupcake will be ready in about 45-55 minutes. The finished cupcake has a brownish tint. Sprinkle the cooled cake on top with powdered sugar and cut into portioned slices. Serve for tea or coffee. Enjoy your meal!

Sunflower oil can be used, and for a more piquant taste, you can take nut, sesame or coconut.
Instead of flour, a baking dish can be sprinkled with cocoa powder, this will give the cake a chocolate crust and aroma.
If desired, vanillin, cardamom, nutmeg or ginger can be used instead of cinnamon.
The readiness of the cake can be checked with a wooden skewer or a toothpick. Just pierce the cupcake in several places and look at the skewer. It should come out dry and free of sticky dough.
Instead of orange, you can use lemon zest.
Pumpkin puree can be stored in the refrigerator for up to three days. It can also be frozen in small portions, and used for baking, soups or cereals.