Maple Pumpkin Mochi Donuts (Printable)
Soft, chewy baked donuts made with sweet rice flour, pumpkin puree, and maple glaze—perfect for fall.
# What You 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
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
# Steps:
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, granulated sugar, cinnamon, and nutmeg until evenly distributed.
03 - In a separate bowl, whisk eggs, milk, pumpkin puree, melted butter, and vanilla extract until completely smooth and emulsified.
04 - Pour wet ingredients into dry ingredients. Fold gently until just combined, being careful not to overmix as this can make donuts tough.
05 - Transfer batter to a piping bag or large zip-top bag with corner snipped off. Pipe batter evenly into donut cavities, filling each about 3/4 full.
06 - Bake for 20-25 minutes until donuts are puffed, set, and lightly golden on top. Allow to cool in pan for 5 minutes.
07 - While donuts cool, whisk powdered sugar, maple syrup, and pinch of salt. Add milk 1 teaspoon at a time until thick but pourable consistency forms.
08 - Turn donuts onto wire rack and cool completely. Dip tops into glaze, allow excess to drip off, then return to rack until glaze sets.
# Expert Hints:
01 -
- The texture is everything you want in a mochi donut, chewy and light with a crisp exterior that gives way to the softest pumpkin interior
- These come together in under an hour and feel fancy enough for brunch but easy enough for a Tuesday morning craving
02 -
- These donuts deflate quickly if you open the oven too early, so resist checking until at least the 18-minute mark
- The glaze will melt right off if the donuts are even slightly warm, so patience during cooling is actually part of the recipe
03 -
- If your batter seems too thick to pipe, add another tablespoon of milk rather than forcing it through the bag
- Room temperature eggs mix more smoothly into the pumpkin and butter, so pull them out about 20 minutes before you start