I hope everyone has a safe and delicious Thanksgiving!
I’m currently at home with my family enjoying a lot of food. After a night of stressful baking, it’s good to finally relax. I baked a couple of desserts for Thanksgiving this year for both my family and BF’s family. I’ll be doing a round up of all the desserts I baked in preparation for Thanksgiving later. Here is one of the desserts gracing my table: pumpkin mochi cakes baked inside pumpkin molds.
I knew I was going to make pumpkin mochi cakes and I was trying to decide on a mold to bake them in. I thought it would be cute to use pumpkin molds and searched for a pumpkin pan. I got this mold from the Martha Stewart collection and thought it was so cute.
Pumpkin mochi cake has been on my Thanksgiving day menu for years now, ever since someone brought it to a potluck I attended. Last year, I made the mistake of changing things up a bit. Since I had so many pumpkin flavored desserts, I thought I’d try making a different flavor of mochi cake. Big Mistake. Huge.
Everyone kept asking where the pumpkin mochi cake was! So I’ve learned my lesson. No more messing with people’s favorites.
Pumpkin Mochi Cake
Ingredients
- 1 (29-oz) can pumpkin puree
- 1 (14-oz) can sweetened condensed milk
- 1 cup unsalted butter melted
- 4 eggs beaten
- 2 tsp vanilla
- 1 (1-lb) box mochiko-sweet rice flour
- 2 cups granulated sugar
- 2 tsp baking powder
Instructions
- In a medium bowl mix mochiko flour and baking powder.
- In a large bowl mix all the other ingredients. Then add the dry ingredients, using a mixer at low speed until thoroughly mixed.
- Pour into a greased cupcake molds, about 2/3 full.
- Bake at 350°F for 20-25 minutes or until knife inserted comes out clean. Allow the cake to cool completely for a few hours before cutting and serving.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
I am going to make these for Christmas. My family is obsessed (both the ones who can’t eat gluten and the ones who can) with my blueberry mochi cake. Since this is a similar recipe, and is more holiday themed, I bet it would turn out great. The molds are a great idea too. Thanks!
I love making all the variations, but the pumpkin one seems to be the most popular one with my family. I also gave some to my BF’s family this year and now they are requesting that I make it again too.
hi kirbie! i hope you and your family had a great Thanksgiving! Cute pumpkin mochi molds!
by the way, just wanted to let you know that I made the mini Nutella cakes for thanksgiving. i ended up doubling the recipe and instead of hazelnuts, i topped them off with chopped Antonio Peuio Chocolate (it’s a roll of Philippine cacao/sugar tablets used for making hot chocolate – i didn’t like it’s chalky consistency) as well as mini semi-sweet chocolate chips (the minis were actually bought as a mistake – i thought i got full size, but they worked out nicely becuase they looked so cute in the tiny cupcake liner). the nephews loved them and so did my husband. i will be trying your your nutella chocolate chip cookie recipe soon.
Hi CC! Glad to hear the nutella cakes worked out for you. I hope you and your family had a great Thanksgiving too!