Silicone cake pan (recommended with a hollow ring in the middle, but I took whole) Yeast mix with 1 tsp flour, 1 tsp sugar and 2 tbsp of warm milk. Stir, cover with a towel and place in a warm place for 15 minutes, the yeast began to work. Meanwhile, prepare the remaining ingredients. Sift the flour into a bowl, add pumpkin puree, salt, sugar, yeast mixture and warm milk. Knead the dough for 3-4 minutes, let stand for 10-15 minutes and pour the warm oil (30) and pumpkin seeds (raisins or dried apricots). Knead the dough until it becomes elastic and will not fall from the walls (approx. 15 minutes). If mashed potatoes were watery and you see that the dough is watery, you can add 3-4 tbsp of flour. Close and leave for about 1 hour. Then the dough is put in the form greased with olive oil and leave to rise again for half an hour.

Bake for about 60 minutes at a temperature of 175 º C until dry splinter. If the batter when baking rumanetsa too quickly – cover top with foil.

To melt the honey. In hot honey stir to decorate some more pumpkin seeds. Pour honey on the surface of the hot cake and let it soak. Cool the cake completely on a wire rack.

* Puree: pumpkin cut into large pieces (I had a small Hokkaido pumpkin – I cut in half). Put the pumpkin on a baking tray, top to tighten the foil and bake in the oven for about an hour at 200 C.

After cooling to select the flesh with a spoon, wrap it in a cloth, carefully squeeze the juice.

Cake to blenderate and a puree from the cake to add to the dough.

The rest of the puree can be frozen and used in soups, pies, etc. the Cupcake is very bright, in autumn