Maple Pumpkin Mochi Donuts (Printable View)

Soft chewy donuts with pumpkin and sweet maple glaze

# Ingredient List:

→ Mochi Donuts

01 - 1 cup sweet rice flour (glutinous rice flour, e.g., 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

# 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, sugar, cinnamon, and nutmeg until well combined.
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 chewy 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. Allow to cool in pan for 5 minutes, then carefully turn out onto a wire rack to cool completely.
07 - Whisk together powdered sugar, maple syrup, and pinch of salt. Add milk 1 teaspoon at a time, mixing until a thick but pourable glaze consistency is achieved.
08 - Dip the tops of completely cooled donuts into the glaze, allowing excess to drip off. Return to wire rack and let glaze set for about 15 minutes before serving.

# Expert Suggestions:

01 -
  • The texture is unlike any donut youve ever hadchewy, light, and somehow both substantial and airy at the same time
  • That maple glaze transforms everything into something that tastes like it came from a fancy bakery
  • They are naturally gluten free but nobody will ever notice or care
02 -
  • Overmixing the batter will make your donuts tough instead of tender, so stop as soon as the flour disappears
  • Let the donuts cool completely before glazing or the maple coating will slide right off
  • These are best eaten the same day but will keep in an airtight container for up to 2 days
03 -
  • Room temperature ingredients mix more smoothly and create a better texture
  • If you do not have a donut pan, use a muffin tin and adjust the baking time to 18 to 20 minutes

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