Maple Pumpkin Mochi Donuts (Printable)

Chewy mochi donuts with pumpkin puree and 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 pumpkin 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 for consistency)
16 - Pinch of salt

# Directions:

01 - Preheat oven to 350°F and 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, 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.
04 - Pour wet ingredients into dry ingredients and stir gently until just combined; avoid overmixing to prevent tough texture.
05 - Transfer batter to a piping bag or zip-top bag with corner snipped off. Pipe evenly into donut cavities, filling each about 3/4 full.
06 - Bake for 20-25 minutes until donuts are puffed and lightly golden. Cool in pan for 5 minutes, then release onto wire rack.
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 and allow glaze to set before serving.

# Expert Tips:

01 -
  • The texture is absolutely addictive, chewy and pillowy all at once like a cross between a traditional donut and your favorite mochi treat
  • They're naturally gluten-free without tasting like a compromise or suffering from that sandy grit that plagues so many GF baked goods
  • The maple glaze sets beautifully but stays soft underneath, creating this perfect crackle-then-give moment with every bite
02 -
  • These donuts are best enjoyed the same day but can be stored in an airtight container for up to two days, though the texture will soften
  • Do not substitute almond flour or coconut flour for the sweet rice flour, the chemistry simply will not work and you'll end up with disappointment
  • The glaze thickens as it sits, so if you're doing a second batch of dipping, you might need to thin it with another teaspoon of milk
03 -
  • Room temperature ingredients incorporate more smoothly and prevent the melted butter from seizing when it hits cold eggs
  • If you don't have a donut pan, a muffin tin works in a pinch, just adjust baking time to about 15-18 minutes

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