Maple Pumpkin Mochi Donuts

The first autumn afternoon I made these mochi donuts, my tiny apartment filled with the smell of warm pumpkin and butter. I had been craving something chewy and comforting but wanted to capture everything I love about fall baking. When I pulled that first batch from the oven, the tops were gently domed and golden. One bite into that chewy, maple-glazed perfection, and I knew this recipe was staying in my regular rotation forever.

Last Thanksgiving, I made three dozen of these donuts for family brunch. My cousin who usually avoids gluten-free anything kept going back for fourths, genuinely confused about how something without wheat could taste this good. My nephew helped dip the cooled donuts into the glaze, getting more maple syrup on his fingers than on the actual pastries. That morning of messy kitchen counters and sticky plates became one of my favorite food memories from last year.

Ingredients

• Sweet rice flour (Mochiko): This glutinous rice flour creates that signature chewy texture, and I have found that Mochiko brand gives the most consistent results
• Tapioca starch: Adds a delicate crispness to the exterior while keeping the inside tender and light
• Pumpkin puree: Make sure you are using plain pumpkin puree, not pumpkin pie filling, or the spices will be completely overwhelming
• Maple syrup: Pure maple syrup makes all the difference here, the artificial stuff just does not have that deep caramel warmth

Instructions

Prepare your kitchen:

Preheat your oven to 350 degrees Fahrenheit and lightly grease your donut pan with butter or cooking spray

Whisk the dry ingredients:

In a large bowl, combine the sweet rice flour, tapioca starch, baking powder, salt, sugar, cinnamon, and nutmeg until everything is evenly distributed

Mix the wet ingredients:

In a separate bowl, whisk together the eggs, milk, pumpkin puree, melted butter, and vanilla extract until completely smooth

Combine the batter:

Pour the wet ingredients into the dry ingredients and stir gently until just combined, being careful not to overmix or the texture will become dense

Fill the donut pan:

Transfer the batter to a piping bag or plastic bag with the corner snipped off, then pipe evenly into each cavity, filling about three quarters full

Bake to perfection:

Bake for 20 to 25 minutes until the donuts are puffed and lightly golden, then let them cool in the pan for 5 minutes before turning them out

Make the maple glaze:

Whisk together the powdered sugar, maple syrup, and pinch of salt, adding milk one teaspoon at a time until you have a thick but pourable consistency

Glaze and serve:

Dip the tops of the completely cooled donuts into the glaze, letting any excess drip off, then place them back on the wire rack until the glaze sets

Save

These donuts have become my go-to when friends need cheering up or when the weather turns crisp. Something about that combination of chewy rice flour and sweet maple glaze feels like a warm hug in food form. I have started keeping sweet rice flour in my pantry year round just so I can make these whenever the craving strikes.

Making These Vegan

I have tested this with flax eggs and plant milk, and the texture remains surprisingly close to the original version. The maple flavor actually becomes more pronounced when you use dairy-free ingredients. My vegan friend said these were the best gluten-free baked goods she had ever tasted.

Storage Tips

These donuts are honestly best eaten the same day, when that exterior is still slightly crisp and the inside is at its chewiest. If you need to store them, keep them in an airtight container at room temperature for up to two days. The texture will soften over time, but a quick 10 second zap in the microwave brings back some of that fresh-baked bounce.

Ways to Customize

Sometimes I like to add toasted pecans or walnuts to the top of the glaze while it is still wet for extra crunch and a nutty flavor that pairs beautifully with the maple. During the holidays, a tiny pinch of cardamom in the batter adds a lovely aromatic depth. You could also swap half the pumpkin puree for sweet potato puree for a slightly sweeter, earthier variation.

• Try adding a teaspoon of orange zest to the glaze for a bright, citrusy contrast to the rich maple
• A pinch of ginger in the dry ingredients adds a gentle warmth that complements the pumpkin perfectly
• For extra decadence, stuff each donut with a small amount of cream cheese filling before piping the batter

Save

I hope these mochi donuts bring as much warmth and comfort to your kitchen as they have to mine. There is something magical about taking that first bite of chewy, maple-glazed perfection on a chilly autumn morning.

Recipe FAQs

→ What makes mochi donuts chewy?

Sweet rice flour (glutinous rice flour) creates the signature chewy texture. Unlike wheat flour, it develops a pleasantly elastic bite when baked, especially combined with tapioca starch for structure.

→ Can I use pumpkin pie filling instead of puree?

No, pumpkin pie filling contains spices and sweeteners that will throw off the balance. Use pure pumpkin puree without added ingredients for the best texture and flavor control.

→ How do I store these donuts?

Keep glazed donuts in an airtight container at room temperature for up to 2 days. The glaze may soften slightly over time but the mochi texture remains. Refrigeration isn't recommended as it can make them tough.

→ Why pipe the batter instead of spooning?

Piping ensures even distribution and fills the donut cavities smoothly without air pockets. The thick batter can be tricky to spoon neatly, and a piping bag gives you control over the 3/4 fill level for proper rising.

→ Can I make these vegan?

Yes. Replace whole milk with almond or oat milk, use vegan butter, and substitute the eggs with a flax egg or commercial egg replacer. The texture remains similar though slightly less rich.

→ What if I don't have a donut pan?

Use a muffin tin and adjust baking time to 18-22 minutes. You'll get mochi muffins instead of donuts, with the same flavor and chewy texture. Alternatively, shape freeform rings on a parchment-lined baking sheet.