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.
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.
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Pumpkin Muffins Made with Mochi Flour
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.
Hi! I would like to try this but that seems a lot of oil or butter. Any subs! TIA!
Try substituting butter with coconut oil for a healthier alternative.