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!

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

Get the Recipe:
Pumpkin Muffins Made with Mochi Flour

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 ratings

Ingredients
 
 

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.
Serving: 1muffin, Calories: 257kcal, Carbohydrates: 33g, Protein: 3g, Fat: 13g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 48mg, Sodium: 88mg, Potassium: 132mg, Fiber: 1g, Sugar: 10g, Vitamin A: 3454IU, Vitamin C: 1mg, Calcium: 67mg, Iron: 1mg
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