Pumpkin Mochi Cake

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Dessert
Cuisine: American
Servings: 12 cakes

These mini pumpkin mochi cakes are perfect for Thanksgiving!


  • 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


  1. In a medium bowl mix mochiko flour and baking powder.
  2. In a large bowl mix all the other ingredients. Then add the dry ingredients, using a mixer at low speed until thoroughly mixed.
  3. Pour into a greased cupcake molds, about 2/3 full.
  4. 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.

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