Preheat the oven to 180 °C (top/bottom heat).
Grease a cake tin of your choice well and sprinkle with breadcrumbs or flour.
Whip the eggs, sugar and oil with a food processor for about 3 to 4 minutes until the sugar has dissolved.
Mix all the dry ingredients and stir into the egg and sugar mixture.
Add the grated pumpkin and grated apples and mix in until an even batter is formed.
Pour the batter into the prepared mould.
Bake in the preheated oven on the second shelf from the bottom for 50 to 60 minutes.
To test whether the cake is ready, do the chopstick test. To do this, insert a long wooden stick into the thickest part of the dough. If no lumps of dough stick to it, the Gugelhupf is done and can be taken out of the oven.
Remove the finished cake from the oven, leave to cool slightly and carefully remove from the tin.
Leave to cool completely on a cooling rack.
Then decorate the cake with the icing.
Spread the pumpkin seeds over the icing.
Let the glaze dry and then the cake can be served.