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Home » Recipes » Breakfast

Sep 22, 2021(updated May 30, 2022)

Pumpkin Muffins Made with Mochi Flour

4.26 from 27 votes

2 Comments

by Becca Du

Jump to Recipe Print Recipe
pumpkin mochi muffins

Welcoming the first official day of fall with these pumpkin muffins made with mochi flour. I know I am going to do a lot of pumpkin recipes this fall because pumpkin is one of the best fall ingredients. These muffins taste like a pumpkin pie in a muffin. It has pumpkin puree and warm fall spices like cloves, nutmeg, and of course cinnamon. They’re also gluten free!

wet ingredients
muffin batter

Ingredients, Substitutions & Adjustments

  • Pumpkin puree – Adds the pumpkin flavor to these muffins.
  • Cinnamon, nutmeg, cloves, and ginger – These spices add extra flavor to the muffins. Feel free to leave out any spices you don’t like!
  • Coconut milk – Coconut milk helps make these muffins really moist. I tested this recipe with coconut milk and whole milk, and found that coconut milk yields the best results. If you choose to use whole milk, make sure to use only 3/4 cup of whole milk.
  • Butter – Adds a nuttiness and richness to this recipe.
  • Dark brown sugar – Adds sweetness to the muffins and moisture. I love how rich the dark brown sugar is. You can substitute with light brown sugar.
  • Vanilla extract – Adds flavor to the muffins. You can substitute with an equal amount of vanilla paste or 1 vanilla bean.
  • Eggs – Adds richness to the muffins.
  • Sweet rice flour – This is the main dry ingredient of these muffins. The beauty of sweet rice flour is that it’s gluten free, and it adds a chewiness to the muffins, similar to the texture of mochi.
  • Baking Powder – This ingredient helps the muffins rise and gives it an airiness.
scooped muffin batter

Making my pumpkin muffins made with mochi flour

First, preheat the oven to 350 degrees F (177 degrees C). Add melted butter, coconut milk, dark brown sugar, vanilla extract, eggs, and pumpkin puree to a large bowl. Mix until a smooth consistency. Next, add the cinnamon nutmeg, cloves, ginger, baking powder, and sweet rice flour. Mix until a smooth batter forms. Use a whisk for the smoothest batter. Grease a muffin pan. Scoop batter into the muffin pan. Smack the muffin pan 1-2 times on a flat surface to get rid of some of the air bubbles. Bake for 45-50 minutes until the edges start to brown. Cool for 10 minutes before serving.

pumpkin mochi muffins
pumpkin mochi muffins

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pumpkin mochi muffins

Pumpkin Muffins Made with Mochi Flour

Becca Du
A fall treat that is also gluten free! These pumpkin muffins made with mochi flour are filled with pumpkin puree and warm fall spices.
4.26 from 27 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 45 mins
Course Breakfast, Dessert
Cuisine Asian
Servings 12 muffins
Calories 257 kcal

Equipment

  • Cookie Scoops
  • Muffin and Cupcake Pan
  • Oven Thermometer

Ingredients
 
 

  • ½ cup unsalted butter melted
  • 1 cup coconut milk full fat
  • ½ cup dark brown sugar
  • 1 tsp vanilla extract
  • 2 eggs
  • 1 cup pumpkin puree
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp ground cloves
  • ½ tsp ground ginger
  • 2 tsp baking powder
  • 2 cups sweet rice flour

Instructions
 

  • Preheat the oven to 350 degrees F (177 degrees C).
  • Add melted butter, coconut milk, dark brown sugar, vanilla extract, eggs, and pumpkin puree to a large bowl. Mix until a smooth consistency.
  • Add the cinnamon, nutmeg, cloves, ginger, baking powder, and sweet rice flour. Mix until a smooth batter forms. Use a whisk for the smoothest batter.
  • Grease a muffin pan. Scoop batter into the muffin pan. Smack the muffin pan 1-2 times on a flat surface to get rid of some of the air bubbles.
  • Bake for 45-50 minutes until the edges start to brown.
  • Cool for 10 minutes before serving.

Nutrition

Serving: 1muffinCalories: 257kcalCarbohydrates: 33gProtein: 3gFat: 13gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 48mgSodium: 88mgPotassium: 132mgFiber: 1gSugar: 10gVitamin A: 3454IUVitamin C: 1mgCalcium: 67mgIron: 1mg
Keyword gluten free pumpkin muffins, mochi pumpkin muffins, pumpkin muffins made with mochi flour
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FusionGluten-FreeFallSweet Rice Flour

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Comments

  1. Michelle says

    October 30, 2021 at 6:12 pm

    Hi! I would like to try this but that seems a lot of oil or butter. Any subs! TIA!

    Reply
    • Becca says

      October 31, 2021 at 12:58 pm

      Try substituting butter with coconut oil for a healthier alternative.

      Reply

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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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