Maple Pumpkin Mochi Donuts (Printable Version)
Soft, chewy baked donuts with sweet rice flour, pumpkin puree, and maple glaze. A unique gluten-free fall dessert.
# What You Need:
→ Mochi Donuts
01 - 1 cup sweet rice flour (glutinous rice flour, Mochiko)
02 - 1/2 cup tapioca starch
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon 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 teaspoon vanilla extract
11 - 1/2 teaspoon ground cinnamon
12 - 1/4 teaspoon ground nutmeg
→ Maple Glaze
13 - 1 cup powdered sugar
14 - 2 tablespoons pure maple syrup
15 - 1-2 tablespoons milk (as needed for consistency)
16 - Pinch of salt
# How To Make:
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 well 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 until just combined. Do not overmix—some small lumps are acceptable.
05 - Transfer batter to a piping bag or large zip-top bag with corner snipped. Pipe batter 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 transfer to wire rack to cool completely.
07 - Whisk powdered sugar, maple syrup, and pinch of salt. 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 somewhere between cake and cookie, with that signature mochi chew that keeps you coming back for just one more
- They're gluten-free without ever feeling like a compromise, which means everyone at the table can enjoy them together
02 -
- Overmixing creates tough donuts, so stir until combined and then walk away
- These are best eaten the same day, but letting them cool completely before glazing prevents the icing from melting right off
03 -
- Let the glazed donuts set for at least 30 minutes before stacking, or you'll end up with one giant maple donut cluster
- Press chopped pecans into the wet glaze immediately after dipping for the best crunch