For my last mochi donut recipe this season, I made these yummy and warm maple pumpkin mochi donuts. The inspiration for this recipe came from all the fall desserts I have been seeing online and in stores. These donuts are made with pumpkin puree, warm spices, and coconut milk. They are then topped with a maple glaze and candied pecans. Yes, it’s a lots of sugar, but it’s worth the extra calories. I promise. 🙂
Ingredients, Substitutions & Adjustments
- Pumpkin puree – I used canned pumpkin puree for this recipe. If you prefer something that is more homemade, here is a link to a recipe for pumpkin puree from scratch.
- Cinnamon, cloves and nutmeg – These warm spices add the fall flavors to this dish. Feel free to use more or less of these spices. You can also choose to leave out one or more spices.
- Coconut milk – I love using full fat coconut milk because the coconut fat gives the donut a fluffier texture. You can also use whole milk.
- Unsalted butter – Adds richness and nuttiness to the donut batter.
- Light brown sugar – Adds sweetness and moisture to the donut.
- Vanilla extract – Adds flavor to the donuts. Good substitutes are 1 vanilla bean or an equal amount of vanilla paste.
- Eggs – Adds richness to the donuts and binds the dough together.
- Sweet rice flour – This is the ingredient that gives the donut it’s squishy texture. I like to use Koda Farms mochiko sweet rice flour.
- Baking powder – Baking powder provides lift to the donuts and makes it airy.
Making my maple pumpkin mochi donut recipe
Preheat the oven to 350 degrees F (177 degrees C). Add the butter, brown sugar, eggs, coconut milk, pumpkin puree, vanilla extract, and salt to a bowl. Mix until fully incorporated. Add the cinnamon, nutmeg, cloves, sweet rice flour, and baking powder. Mix until a soft batter forms. Prep donut pan by greasing it with oil or butter. I used a donut pan with donut molds that are 3 inches in diameter. Spoon the dough into a pastry bag or Ziploc bag.
Pipe the dough into the donut pans. Bake for 12-14 minutes until a toothpick comes out clean. Let donuts cool in the donut pan for 10 minutes. Transfer to a cooling rack to cool completely. While the donuts are cooling, combine all the ingredients for the maple glaze. Mix and set aside. Crush the candied pecans into small pieces. Set aside. Dip the donuts into the glaze and then top with the candied pecans.
Tips on how to make the perfect maple pumpkin mochi donuts
Adjust the spices to your tastes
I love warm spices, so I usually like to use a lot in my recipes. If you don’t like them as much as I do, I would recommend reducing the amount of spices you use.
Rest your dough if it feels a little wet
If your dough feels a little wet, rest it for 5 minutes to allow it to dry out a bit before piping into the donut pan.
Use a Ziploc bag to pipe donuts into donut pan
I tried to spoon the batter into the donut molds, but I ended up making a mess. That’s how I ended up using a Ziploc bag to pipe them into the molds. It’s a lot quicker, and there is less mess.
How do you store mochi donuts?
These donuts should last up to 3 days at room temperature in an airtight container and up to 3 months in the freezer.
Did you make this dish?
If you made this dish, I would love to see!
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Maple Pumpkin Mochi Donuts
Equipment
Ingredients
Pumpkin Mochi Donuts
- 3 tbsp unsalted butter melted
- ½ cup light brown sugar
- 2 eggs
- ¾ cup coconut milk
- 1 cup pumpkin puree
- 1 tsp vanilla extract
- ¼ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground cloves
- 1 ½ cup sweet rice flour
- 2 tsp baking powder
Maple Glaze & Toppings
- 2 tbsp coconut milk
- 1 tbsp maple syrup
- ¾ cup powdered sugar
- ½ tsp vanilla extract
- ¼ cup candied pecans
Instructions
- Preheat the oven to 350 degrees F (177 degrees C).
- Add the melted butter, brown sugar, eggs, coconut milk, pumpkin puree, vanilla extract, and salt to a bowl. Mix until fully incorporated.
- Add the cinnamon, nutmeg, cloves, sweet rice flour, and baking powder. Mix until a soft batter forms.
- Prep donut pan by greasing it with oil or butter. I used a donut pan with donut molds that are 3 inches in diameter.
- Spoon the dough into a pastry bag or Ziploc bag. Pipe the dough into the donut pans.
- Bake for 12-14 minutes until a toothpick comes out clean.
- Let donuts cool in the donut pan for 10 minutes. Transfer to a cooling rack to cool completely.
- While the donuts are cooling, combine all the ingredients for the maple glaze. Mix and set aside.
- Crush the candied pecans into small pieces. Set aside.
- Dip the donuts into the glaze and then top with the candied pecans.
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