Pumpkin Mochi Crumb Cake
Pumpkin Mochi Crumb Cake is the ultimate fall dessert that combines a chewy mochi base with the rich flavors of pumpkin and warm spices. Topped with a crunchy crumb layer, this easy-to-make cake is perfect for cozy gatherings or as a comforting treat on chilly evenings. With its inviting aroma of cinnamon and nutmeg wafting through your home, this delightful dessert will have everyone asking for seconds.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Approximately 9 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Fall
Ingredients
Scale
- 1 cup sweet rice flour (Mochiko)
- 1 cup canned pumpkin puree
- 1/2 cup granulated sugar
- 1 tsp baking powder
- 2 large eggs
- 1/4 cup melted butter (or oil for dairy-free)
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
Instructions
- Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking pan.
- In a large bowl, whisk together sweet rice flour, sugar, baking powder, cinnamon, and nutmeg.
- In another bowl, mix pumpkin puree, melted butter, and eggs until smooth.
- Combine wet and dry ingredients gently without overmixing.
- Pour batter into the prepared pan and bake for 30-35 minutes or until a toothpick comes out clean.
- Cool for ten minutes before slicing into squares. Serve warm or at room temperature.
Nutrition
- Serving Size: 1 square (70g)
- Calories: 210
- Sugar: 10g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
Keywords: - For added texture, mix in chocolate chips or nuts. - Substitute pumpkin with sweet potato or butternut squash for a twist. - Store leftovers in an airtight container at room temperature for up to three days.