Maple Pumpkin Mochi Donuts
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.
Servings: 16 donuts
Calories: 174kcal
Equipment
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.
Notes
These donuts should last up to 3 days at room temperature in an airtight container and up to 3 months in the freezer.
Nutrition
Serving: 1donut | Calories: 174kcal | Carbohydrates: 28g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 109mg | Potassium: 93mg | Fiber: 1g | Sugar: 14g | Vitamin A: 2479IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 1mg