Once you try this cupcake, you'll never guess it has PUMPKIN in it 🎃! We need:

• pumpkin puree 325g (I used Hokkaido pumpkin)

• 2 eggs

• 90g oil

• 150g sugar

• lemon and orange zest (I used grapefruit)

• ~50ml orange juice (I used grapefruit)

• 250g flour

• 4g baking soda

• 3g baking powder

• nutmeg/cloves/cinnamon - it's all to taste

• 2g salt

• nuts/candy as desired

• a little butter for greasing the mold If you are going to cover the cupcake with cream, then also:

• 100g cream cheese (I used Philadelphia)

• 50g butter

• 50g powdered sugar

Preparation

1. To prepare pumpkin puree, the pumpkin must be pre-baked in the oven (~1 hour) , in foil, with the addition of 2-3 tablespoons of water. After cooling, grind in a blender.

2. Mix the puree with eggs and sugar, pour in oil. Grate a little lemon and orange zest. Squeeze the juice from the orange and add to the mass.

3. Mix the sifted flour, soda, baking powder, spices and salt separately. Gradually pour the flour into the pumpkin mass. Add dried fruits and nuts. Try to knead the cake carefully and briefly so that it does not settle.

4. Grease the mold with butter and pour the mass into it. Send to bake in an oven preheated to 180 degrees for 55-60 minutes (top / bottom) Check for readiness with a wooden stick, it should be dry! *for cream cheese, beat chilled cheese and butter with powdered sugar for ~1 minute. Beat until thickened (3-4 minutes)