Maple Pumpkin Mochi Donuts (Print View)

Soft chewy donuts with pumpkin puree and sweet maple glaze

# What You'll Need:

→ Mochi Donuts

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→ Maple Glaze

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# 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, sugar, cinnamon, and nutmeg until fully blended.
03 - In a separate bowl, whisk together eggs, milk, pumpkin puree, melted butter, and vanilla extract until smooth and emulsified.
04 - Pour the wet ingredients into the dry ingredients. Stir gently until just combined; be careful not to overmix as this can affect the texture.
05 - Transfer the batter to a piping bag or large zip-top bag with a corner snipped off. Pipe batter evenly into the donut pan cavities, filling each about 3/4 full.
06 - Bake for 20-25 minutes, until the donuts are puffed and lightly golden on top. Allow to cool in the pan for 5 minutes before transferring.
07 - Whisk together powdered sugar, maple syrup, and a pinch of salt. Add milk, 1 teaspoon at a time, 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. Place back on the wire rack until the glaze sets, approximately 15-20 minutes.

# Expert Suggestions:

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  • The texture is unlike any donut youve ever had, chewy and light with that signature mochi bounce
  • The maple glaze takes these from good to absolutely unforgettable, perfect for anyone who loves fall flavors
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  • Room temperature ingredients combine more smoothly and prevent the melted butter from seizing when it hits cold eggs
  • These donuts are best the day theyre made but keep well for two days in an airtight container
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  • Room temperature pumpkin puree incorporates much more smoothly into the batter than cold from the fridge
  • A toothpick inserted into the thickest part should come out clean or with just a few moist crumbs

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