Soft & Chewy Pumpkin Mochi Donuts – A Cozy Fall Recipe!
Hey there! If you’re here, I bet you’re a fan of pumpkin spice and warm, cozy treats—so you’re in the right place.
Today, I’m sharing my favorite way to celebrate fall, Baked Pumpkin Mochi Donuts. These donuts bring together the best of two worlds—rich pumpkin puree flavor and the unique, chewy texture from sweet rice flour (mochiko).
If you’ve never tried a mochi donut before, you’re in for a treat!
We’ll walk through every step, including using ingredients like granulated sugar, brown sugar, baking powder, and pumpkin spice, plus I’ll share a bit about why mochi donuts have become so popular across the globe.
Let’s jump in!
Why Are Mochi Donuts So Popular?
Mochi donuts bring a fun twist to the classic donut by using sweet rice flour instead of regular wheat flour, which gives them a uniquely chewy and bouncy texture.
Originally from Japan and Hawaii, these treats have gained worldwide popularity for their light, satisfying texture and are a hit among donut fans looking for something beyond the typical fluffy donut.
With endless flavor possibilities, mochi donuts are especially perfect in fall with flavors like Pumpkin Spice Baked Mochi Donuts.
The chewy texture is addictive and quite different from regular cake or yeast donuts, drawing a loyal following everywhere from cafes to food trucks. Mochi itself is a symbol of celebration and good luck in Japan, especially during the New Year.
Mochi donuts let people enjoy this traditional food in a new, playful way, combining the best of both mochi’s chewiness and the classic donut shape.
Print The Recipe!
Baked Pumpkin Mochi Donuts
10 mins
25 mins
35 mins
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Sweet Rice Flour (Mochiko) | 1 cup | Creates the classic chewy mochi texture |
| Pumpkin Puree | 1/2 cup | Adds moisture and pumpkin flavor |
| Sugar | 1/2 cup | Sweetens and balances pumpkin flavor |
| Milk (any kind) | 1/2 cup | Ensures smooth, even texture |
| Large Egg | 1 | Binds ingredients for a soft texture |
| Melted Butter (or coconut oil) | 1/4 cup | Moistens the donuts |
| Baking Powder | 1 tsp | Provides a nice rise |
| Pumpkin Pie Spice | 1/2 tsp | Enhances pumpkin flavor |
| Salt | 1/4 tsp | Balances the sweetness |
Alternative Ingredients
- Sweet Rice Flour (Mochiko): Use tapioca flour or a 50/50 mix of regular rice flour and tapioca starch.
- Pumpkin Puree: Substitute with butternut squash or sweet potato puree.
- Sugar: Try coconut sugar or maple syrup for a hint of caramel.
- Milk: Swap with almond, soy, or oat milk.
- Butter: Use coconut oil for a dairy-free option.
- Pumpkin Pie Spice: Use a mix of cinnamon (1 tsp), nutmeg (1/4 tsp), ginger (1/4 tsp), and a pinch of cloves.
Cooking Steps
Step 1: Mix Dry Ingredients
Combine sweet rice flour, sugar, baking powder, pumpkin pie spice, and salt in a large bowl.
Step 2: Combine Wet Ingredients
In another bowl, whisk together pumpkin puree, milk, egg, and melted butter until smooth.
Step 3: Mix and Bake
Pour wet ingredients into dry ingredients, mix gently, pour into donut molds, and bake at 350°F for 20-25 minutes.
Step 4: Serve
Let donuts cool, then enjoy plain or with a light glaze.
Let’s Make Some Pumpkin Mochi Donuts!
First, get your ingredients ready, and preheat your oven to 350°F (175°C). These donuts are baked, not fried, which means they’re a little healthier and way less messy to make!
Step 1: Mix the Wet Ingredients
In a large mixing bowl, combine the pumpkin puree, sugar, eggs, vanilla extract, and milk. Whisk until everything is well combined.
The pumpkin will add natural sweetness and moisture, while the eggs and milk bring everything together for a smooth batter.
Step 2: Add the Dry Ingredients
Now, add the sweet rice flour, pumpkin pie spice, baking powder, and cinnamon. Stir well until the batter is smooth, making sure there are no lumps.
You’ll notice that the batter looks a little thicker and stickier than typical donut batter—this is because of the mochi flour.
Trust me, that’s what gives these donuts their awesome chewy texture!
Step 3: Prepare Your Donut Pan
Since these donuts are baked, you’ll need a donut pan. Lightly grease each donut mold to prevent sticking.
You can use a spoon or a piping bag to fill the molds with batter, filling each about 2/3 full so they have room to rise.
Step 4: Bake the Donuts
Pop your donut pan into the oven and bake for around 18–20 minutes. You’ll know they’re ready when they’re slightly golden on top and springy to the touch.
Be careful not to overbake them, as we want them to stay soft and chewy.
Once they’re done, let the donuts cool in the pan for a few minutes before transferring them to a wire rack.
Glazing Ideas for Pumpkin Mochi Donuts
Now for the fun part! You can enjoy these donuts as they are or add a glaze for extra flavor and sweetness. Here are a few simple ideas:
- Classic Glaze: Mix powdered sugar with a bit of milk and vanilla extract for a basic, sweet glaze.
- Pumpkin Spice Glaze: Mix powdered sugar, a splash of milk, and a pinch of pumpkin pie spice for an extra pumpkin-y treat.
- Maple Glaze: Mix powdered sugar with maple syrup until smooth. Maple and pumpkin are a perfect match for fall flavors.
Dip each donut halfway into the glaze, let the excess drip off, and set them back on the rack to let the glaze harden a bit.
Wanna Try Pumpkin Mochi Donut Holes? Its Easy Also!
If you prefer bite-sized treats, try making Pumpkin Mochi Donut Holes!
The process is the same, but instead of using a donut pan, use a mini muffin pan or roll the batter into small balls.
Bake the donut holes for about 12–15 minutes or until they’re lightly golden. Once cooled, you can roll them in cinnamon sugar or glaze them just like the donuts.
They’re perfect for sharing or snacking on the go.
Extra Tips for the Best Pumpkin Spice Baked Mochi Donuts
Mochi donuts taste best on the day they’re made, as they tend to harden a bit by the next day. If you have leftovers, store them in an airtight container at room temperature. You can reheat them in the microwave for a few seconds to bring back the softness.
Because we’re using mochiko flour, overmixing the batter can make the donuts a little too dense. Stir until the ingredients are just combined.
Mochi donuts are super versatile, so if you’re making these year-round, feel free to try different flavors. Matcha, chocolate, and strawberry are all popular options!
Since we’re using sweet rice flour, these donuts are naturally gluten-free, making them a great option for anyone with gluten sensitivities. Just double-check that any additional ingredients you use, like pumpkin puree, are also gluten-free.
Why You’ll Love These Pumpkin Mochi Donuts
Beacuse Making these donuts is a simple, cozy way to bring a touch of autumn into your kitchen. Give them a try and see why everyone’s obsessed with mochi donuts—especially when they’re packed with pumpkin spice! ????
Plus, because they’re baked and not fried, they’re a little lighter while still packing all that pumpkin spice goodness.
So, next time you’re in the mood for a cozy treat, give these Pumpkin Spice Baked Mochi Donuts a try. They’re perfect for breakfast, dessert, or as a snack with a hot cup of tea or coffee.
Enjoy!
