Sift flour, both types, add the cinnamon, baking powder, salt, saffron, ginger, vanilla, stir.

In another bowl mix the butter (room temperature), sugar, both eggs and whisk.

In the egg-oil mixture, add pumpkin puree (I cooked the pumpkin for a couple and whipped in a blender), stir.

Flour mixture is added in portions, stirring until smooth.

Here is a thick dough texture is obtained.

I have a form of silicone, no oiling, if you have another, then either grease or put paper. Put it into the preheated oven to 190C for 50-60 minutes, check for readiness with a toothpick. To give the cake 10 minutes to cool in pan and transfer to a wire rack to cool completely. For the icing icing sugar mixed with lemon juice and rasteret until smooth, adjusting the desired consistency. Mac fry on a dry pan for 3-4 minutes. Cupcake pour the glaze and sprinkle it with poppy seeds. It's delicious, Bon appetite, my dear!!!