Maple Pumpkin Mochi Donuts (Printable)
Soft baked donuts made with sweet rice flour, pumpkin puree, and maple glaze—perfect gluten-free fall treats.
# What You'll Need:
→ Mochi Donuts
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→ Maple Glaze
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# Directions:
01 - Preheat oven to 350°F. Lightly grease a 12-cavity donut pan with cooking spray or butter.
02 - In a large bowl, whisk together sweet rice flour, tapioca starch, baking powder, salt, sugar, cinnamon, and nutmeg until well combined.
03 - In a separate bowl, whisk together eggs, milk, pumpkin puree, melted butter, and vanilla extract until smooth and creamy.
04 - Pour the wet ingredients into the dry ingredients. Stir gently until just combined; do not overmix to maintain tender texture.
05 - Transfer batter to a piping bag or large zip-top bag with a corner snipped off. Pipe batter evenly into donut pan cavities, filling each about 3/4 full.
06 - Bake for 20-25 minutes until donuts are puffed and lightly golden. Cool in pan for 5 minutes, then turn out onto wire rack to cool completely.
07 - Whisk together powdered sugar, maple syrup, and pinch of salt. Add milk 1 teaspoon at a time until thick but pourable consistency forms.
08 - Dip tops of cooled donuts into glaze, allowing excess to drip off. Return to wire rack and let glaze set completely before serving.
# Expert Tips:
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- The texture is unlike anything else, a perfect bounce between cake and chewy mochi that keeps you reaching for just one more
- The maple glaze takes about two minutes to whisk together but transforms these humble donuts into something that looks like it came from a fancy bakery
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- Overmixing the batter will make your donuts tough instead of tender, so stop as soon as you no longer see dry flour
- Letting the donuts cool completely before glazing prevents the glaze from melting right off, which I learned the hard way my first time making these
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- If your batter seems too thick to pipe, add one tablespoon of milk at a time until it flows easily through the bag
- Room temperature ingredients blend together more smoothly, so pull your eggs and milk out about 20 minutes before you start mixing