Maple Pumpkin Mochi Donuts (Printable)

Chewy baked donuts with pumpkin and sweet maple glaze for a unique gluten-free fall treat.

# What You Need:

→ Mochi Donuts

01 - 1 cup sweet rice flour (glutinous rice flour, e.g., Mochiko)
02 - 1/2 cup tapioca starch
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon salt
05 - 1/2 cup granulated sugar
06 - 2 large eggs
07 - 1/2 cup whole milk
08 - 1/2 cup pumpkin puree (not pumpkin pie filling)
09 - 1/4 cup unsalted butter, melted and cooled
10 - 1 teaspoon vanilla extract
11 - 1/2 teaspoon ground cinnamon
12 - 1/4 teaspoon ground nutmeg

→ Maple Glaze

13 - 1 cup powdered sugar
14 - 2 tablespoons pure maple syrup
15 - 1–2 tablespoons milk (as needed for consistency)
16 - Pinch of salt

# How To Make It:

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, granulated sugar, ground cinnamon, and ground nutmeg until well combined.
03 - In a separate medium bowl, whisk together eggs, whole milk, pumpkin puree, melted butter, and vanilla extract until smooth and uniform.
04 - Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or wooden spoon until just combined; do not overmix as this can make the donuts tough.
05 - Transfer the batter to a piping bag or large zip-top bag with a corner snipped off. Pipe batter evenly into the donut pan cavities, filling each about 3/4 full.
06 - Bake for 20–25 minutes, or until the donuts are puffed and lightly golden. A toothpick inserted into the center should come out clean.
07 - Let cool in the pan for 5 minutes, then carefully turn out onto a wire rack to cool completely before glazing.
08 - In a small bowl, whisk together powdered sugar, pure maple syrup, and a pinch of salt. Add milk 1 teaspoon at a time, whisking until a thick but pourable glaze forms.
09 - Dip the tops of cooled donuts into the glaze, allowing excess to drip off. Place back on the wire rack and let stand until the glaze is set, about 15–20 minutes.

# Expert Tips:

01 -
  • The texture is unlike anything else—chewy, springy, with that signature mochi bounce that makes every bite feel like a tiny discovery
  • Fall flavors get a playful makeover, combining cozy pumpkin spice with Japanese-American technique
  • They stay impossibly soft for days, unlike traditional cake donuts that turn into bricks
02 -
  • These donuts are best eaten the same day but can be stored in an airtight container for up to 2 days
  • The batter is thicker than you expect—this is normal and necessary for that chewy texture
  • Letting them cool completely before glazing prevents the glaze from sliding right off
03 -
  • Room temperature ingredients combine more smoothly and prevent the melted butter from seizing when it hits cold eggs
  • If you do not have a donut pan, a muffin tin works—just adjust baking time to 18 to 22 minutes
  • The glaze sets faster if you place the rack in the refrigerator for 10 minutes after dipping

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