- 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
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.