Pumpkin Mochi Cake
These mini pumpkin mochi cakes are perfect for Thanksgiving!
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. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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