Spicy pumpkin cake with chocolate icing and seeds

This cupcake can be safely attributed to the category of autumn. Intense taste, bright color, spicy aroma and dried pumpkin seeds, generously sprinkled on top of chocolate icing, will unmistakably indicate pumpkin season.

Ingredients

• For test:
• Pumpkin - 200 g
• Olive oil - 70 ml
• Eggs - 2 pcs.
• Sugar - 200 g
• Flour - 160 g (1 cup with a capacity of 250 ml)
• Soda - 1 teaspoon
• Baking powder - 0.5 tsp
• Vanilla sugar - 1 teaspoon
• Grated nutmeg - 0.5 tsp
• Ground cloves - 0.5 tsp
• Ground cinnamon - 0.5 tsp
• Salt - 1 pinch
• For glaze:
• Chocolate black - 60 g
• Cream 10% - 30 ml
• For topping the cake:
• Pumpkin seeds - 80 g

Directions

1. Prepare all ingredients.
2. Pumpkin can be used fresh or frozen.
3. Peel the pumpkin from a hard peel, cut into large cubes and place in a saucepan with a thick bottom.
4. Add 70-80 ml of water and bring it to a boil.
5. Reduce the heat to a minimum, cover the pan with a lid and cook the pumpkin for 10-15 minutes, until soft - it will release juice during cooking.
6. Puree soft pumpkin with a blender, then cool completely.
7. Turn on the oven to preheat to 180 degrees.
8. In a wide bowl, combine eggs, sugar and vanilla sugar. Beat with a whisk until the sugar dissolves and the egg mass increases in volume.
9. Add cooled pumpkin puree and olive oil (can be replaced with refined sunflower). Mix all ingredients again.
10. In another bowl, mix the sifted flour, baking soda, baking powder, ground cinnamon, cloves and nutmeg.
11. With a whisk, fold the flour with spices into the dough.
12. The finished dough turns out to be quite liquid, a thin stream flows from the spatula.
13. Line a cake pan with parchment paper.
14. Pour the dough into the mold.
15. Bake pumpkin cake at 180 degrees for 50-60 minutes, until golden brown and "dry match" (a wooden stick that pierces the finished cake will remain dry).
16. For the glaze, break the dark chocolate into a bowl, pour over the cream and heat until hot (I put the bowl in the microwave for 30 seconds).
17. Then stir with a spoon. If the chocolate has not melted, reheat and stir again.
18. Spread the warm frosting evenly over the top of the cake.
19. You can decorate the top of the pumpkin and spice cake with pumpkin seeds. I recommend pre-heating them in a dry frying pan for 3-4 minutes, until crackling, so they will be more fragrant and crispy.
20. Sprinkle the icing that has not yet hardened with seeds and leave the cake on a wooden board or wire rack until it cools completely.
21. Spicy pumpkin muffin with chocolate icing is ready to serve.
22. It is not only incredibly tasty and fragrant, but also very beautiful!
23. Inside the cupcake turned out to be moist, dark orange in color, with a pleasant aroma of spices. The chocolate icing gives the cake a richer flavor, and the popping of the pumpkin seeds makes the texture more interesting.