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Home » Recipes » Donuts

Oct 19, 2021(updated May 9, 2022)

Maple Pumpkin Mochi Donuts

5 from 5 votes

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by Becca Du

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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. 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. 🙂

donut batter

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.
donut pan

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.

baked mochi donuts

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.

maple pumpkin mochi donuts
maple pumpkin mochi donuts

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maple pumpkin mochi donuts

Maple Pumpkin Mochi Donuts

Becca Du
These maple pumpkin mochi donuts are made with pumpkin puree, warm spices, and coconut milk, dipped in a maple glaze, and topped with candied pecans.
5 from 5 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 12 mins
Course Breakfast, Dessert
Cuisine Asian
Servings 16 donuts
Calories 174 kcal

Equipment

  • Donut Pan
  • Oven Thermometer

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.

Nutrition

Serving: 1donutCalories: 174kcalCarbohydrates: 28gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 26mgSodium: 109mgPotassium: 93mgFiber: 1gSugar: 14gVitamin A: 2479IUVitamin C: 1mgCalcium: 51mgIron: 1mg
Keyword pumpkin mochi donuts
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FusionGluten-FreeFallSweet Rice Flour

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Hello I'm Becca! I believe any day can be made better with a bowl of noodle soup. Here you will find recipes from my Chinese/Vietnamese heritage and stories from my experience living here in beautiful LA. Grab a drink and stay awhile! Read More

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