Maple Pumpkin Mochi Donuts (Printable)
Soft chewy pumpkin mochi donuts with sweet maple glaze
# What you'll need:
→ Mochi Donuts
01 - 1 cup sweet rice flour (glutinous rice flour, Mochiko)
02 - 1/2 cup tapioca starch
03 - 1 tsp baking powder
04 - 1/2 tsp salt
05 - 1/2 cup granulated sugar
06 - 2 large eggs
07 - 1/2 cup whole milk
08 - 1/2 cup pumpkin puree (not pie filling)
09 - 1/4 cup unsalted butter, melted and cooled
10 - 1 tsp vanilla extract
11 - 1/2 tsp ground cinnamon
12 - 1/4 tsp ground nutmeg
→ Maple Glaze
13 - 1 cup powdered sugar
14 - 2 tbsp pure maple syrup
15 - 1-2 tbsp milk (adjust for consistency)
16 - Pinch of salt
# Directions:
01 - Preheat oven to 350°F. Lightly grease a 12-cavity donut pan with cooking spray or butter.
02 - In a large bowl, whisk together sweet rice flour, tapioca starch, baking powder, salt, granulated sugar, cinnamon, and nutmeg until evenly blended.
03 - In a separate bowl, whisk eggs, milk, pumpkin puree, melted butter, and vanilla extract until completely smooth and incorporated.
04 - Pour wet ingredients into dry ingredients. Stir gently until just combined—batter will remain slightly thick. Avoid overmixing to prevent tough texture.
05 - Transfer batter to a piping bag or large zip-top bag with corner snipped. Pipe evenly into donut cavities, filling each about 3/4 full.
06 - Bake for 20-25 minutes until donuts are puffed, set, and lightly golden. Allow to cool in pan for 5 minutes before removing.
07 - Whisk powdered sugar, maple syrup, and salt together. Add milk 1 teaspoon at a time until thick but pourable consistency forms.
08 - Dip tops of completely cooled donuts into glaze, letting excess drip off. Return to wire rack until glaze sets, about 15-20 minutes.
# Expert Suggestions:
01 -
- The texture is absolutely unforgettable, that perfect bounce between cake and chewy mochi that keeps you reaching for just one more
- Pumpkin and maple were meant to be together, creating this warm, spiced comfort that tastes like autumn in every bite
02 -
- Overmixing the batter makes tough donuts, so stop as soon as the flour disappears into the wet mixture
- These are best eaten the same day because the glorious chew softens overnight, though they'll still be delicious
03 -
- Room temperature ingredients blend more smoothly and create a more tender crumb
- Use a kitchen scale for the most consistent results every single time