Maple Pumpkin Mochi Donuts

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. Next to apple cider, pumpkin and maple are the most classic fall flavors. 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. 🙂

Some details about key ingredients

• Pumpkin puree – I used canned pumpkin puree for this recipe.
• 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. I have tested this donut recipe with whole milk and the texture is not as fluffy, so I highly recommend coconut milk.
• Light brown sugar – Substitute with dark brown sugar, but note that it will make the donuts sweeter.
• Vanilla extract – Good substitutes are 1 vanilla bean or an equal amount of vanilla paste.
• 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.

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.

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. This allows the wet ingredients to fully incorporate into the dry ingredients.

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.

Did you make this dish?

If you made this dish, I would love to see!

Follow Cooking Therapy on Instagram, snap a photo, and tag and hashtag it with @cooking__therapy and #beccascookingtherapy.

Stay connected and follow along on Facebook, Pinterest, and Instagram for all my latest recipes.

Disclaimer: If you purchase anything through a link on this site, I may receive a small commission from the purchase at no extra cost to you. I only recommend products that I would personally use. Thank you so much for the support!