Maple Pumpkin Mochi Donuts (Printable)

Chewy glazed maple pumpkin mochi donuts—soft, baked, and gluten-free.

# What You Need:

→ Mochi Donuts

01 - 1 cup (130 g) sweet rice flour (glutinous rice flour, e.g., Mochiko)
02 - 1/2 cup (65 g) tapioca starch
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon salt
05 - 1/2 cup (100 g) granulated sugar
06 - 2 large eggs
07 - 1/2 cup (120 ml) whole milk
08 - 1/2 cup (120 g) pumpkin puree (not pumpkin pie filling)
09 - 1/4 cup (60 g) 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 (120 g) powdered sugar
14 - 2 tablespoons pure maple syrup
15 - 1-2 tablespoons milk (as needed for consistency)
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 well blended.
03 - In a separate bowl, whisk together eggs, milk, pumpkin puree, melted butter, and vanilla extract until smooth and fully incorporated.
04 - Pour the wet ingredients into the dry ingredients. Stir gently until just combined; do not overmix to maintain tender texture.
05 - Transfer batter to a piping bag or large zip-top bag with a corner snipped off. Pipe batter evenly into donut pan cavities, filling each about 3/4 full.
06 - Bake for 20-25 minutes, until donuts are puffed and lightly golden. Let cool in pan for 5 minutes, then turn out onto wire rack to cool completely.
07 - Whisk together powdered sugar, maple syrup, and pinch of salt. Add milk 1 teaspoon at a time until a thick but pourable glaze forms.
08 - Dip tops of cooled donuts into glaze, allowing excess to drip off. Place back on wire rack until glaze sets completely.

# Expert Tips:

01 -
  • The texture is unlike any donut you have ever had, chewy and light at the same time
  • They come together faster than you can preheat your oven, no waiting for dough to rise
  • The maple glaze transforms something simple into something that feels like a pastry shop treat
02 -
  • Overmixing the batter can make the donuts tough, stir just until everything is incorporated
  • The donuts might look a little wrinkled when they come out of the oven, this is completely normal for mochi dough
  • Let the donuts cool completely before glazing or the maple topping will slide right off
03 -
  • A piping bag gives you the cleanest edges, but a spoon works if you do not have one
  • The glaze should be thick enough to coat a spoon but thin enough to drip off slowly

Return