Peel the pumpkin and seeds, grate on a fine grater.
Beat the eggs with a mixer with sugar until the mixture increases several times.
Sift flour, cinnamon and baking powder to the eggs, add salt and mix until smooth.
Add corn oil and pumpkin, mix again. Corn oil can be replaced with ordinary, odorless vegetable oil.
Cover the baking dish with parchment, pour the dough and bake at 180 degrees in a preheated oven for about 50-55 minutes.
Pull the finished cupcake out of the mold, let it cool slightly and cut into portioned pieces.
A pumpkin cupcake turns out to be very tender, tasty and slightly moist inside. It is very simple to prepare such a cupcake, and the pumpkin can be replaced with carrots, it will also be very tasty if you add chopped nuts. The amount of sugar can be reduced if the pumpkin is sweet varieties. Such a cupcake can be safely included in the children's diet, replace cinnamon with vanilla sugar and then there will be a more delicate taste and aroma.