Pumpkin poppy seed cake
8 servings
60 minutes
Pumpkin muffin with poppy seeds is a true gastronomic masterpiece inspired by Mexican culinary tradition. It harmoniously combines the sweet tenderness of pumpkin, the nutty texture of poppy seeds, and the warm spicy notes of cinnamon and nutmeg. Lemon zest adds freshness, while crunchy pumpkin seeds provide an exquisite touch. Its softness and rich aroma make it an ideal dessert for a cozy evening. This muffin is perfect as a standalone treat or paired with a cup of aromatic coffee or warm tea. Baking transforms simple ingredients into an amazing symphony of flavors that delights and warms the soul. It is said that pumpkin desserts always bring an atmosphere of coziness and kindness to the home, and this muffin is certainly no exception.
1
Preheat the oven to 200 degrees.
2
Grease a deep rectangular cake pan with vegetable oil and line it with parchment paper.
- Vegetable oil: 1 tablespoon
3
Cut the pumpkin flesh into cubes, bake in the oven until done, and blend with milk and egg.
- Pumpkin: 250 g
- Milk: 50 ml
- Chicken egg: 1 piece
4
Chop the chilled butter with flour, baking powder, and sugar. Add pumpkin seeds, poppy seeds, cinnamon, nutmeg, salt, and mix.
- Butter: 50 g
- Wheat flour: 180 g
- Baking powder (raising agent): 1 teaspoon
- Sugar: 0.5 glass
- Pumpkin seeds (pepitas): 2 tablespoons
- Poppy seeds: 3 tablespoons
- Cinnamon: to taste
- Nutmeg: 0.5 teaspoon
- Ground cloves: pinch
- Salt: to taste
5
Combine the cream mixture with pumpkin puree, add lemon zest. Mix and pour into a mold.
- Lemon: 1 piece
6
Bake for 45 minutes.
