Maple Pumpkin Mochi Donuts (Printable Version)
Soft, chewy baked donuts with pumpkin and maple glaze
# What You'll Need:
→ Mochi Donuts
01 - 1 cup sweet rice flour (glutinous rice flour)
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 (as needed)
16 - Pinch of salt
# How To Make It:
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 thoroughly blended.
03 - In a separate bowl, whisk eggs, milk, pumpkin puree, melted butter, and vanilla extract until smooth and fully incorporated.
04 - Pour wet ingredients into dry ingredients. Stir gently until just combined—do not overmix as this can affect texture.
05 - Transfer batter to a piping bag or zip-top bag with corner snipped. Pipe evenly into donut cavities, filling each about 3/4 full.
06 - Bake for 20-25 minutes until puffed and lightly golden. Cool in pan for 5 minutes, then transfer to wire rack to cool completely.
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 cooled donuts into glaze, allowing excess to drip off. Return to wire rack and let set until glaze firms.
# Expert Advice:
01 -
- The texture is absolutely addictive, that perfect bounce between cake and chew that keeps you reaching for just one more
- They are naturally gluten free but nobody will ever miss the wheat, I promise
02 -
- Overmixing will make your donuts tough instead of tender, so stop as soon as the flour disappears
- Let the glaze set completely before stacking or storing, or they will stick together
03 -
- Room temperature ingredients incorporate more easily and give you a smoother batter
- If you want extra dimension, add a quarter teaspoon of ginger or cloves to the dry mix