Peel the pumpkin, remove the seeds and cut into pieces. Cook in a saucepan with a small amount of water (until soft). Drain.
Beat the pumpkin with a blender until even.
Mix the dry ingredients in a separate mixing bowl (sugar, baking powder and flour). Add the cinnamon and lemon peel for flavour.
Pour the vegetable oil into the cooled pumpkin puree. Add the eggs. Beat all ingredients together. Combine with the flour and sugar mixture, and knead until soft.
Pour the mixture into baking dishes. Bake in a preheated oven at 160-170°C for 30-40 minutes.
