Asian
Pumpkin Muffins Made with Mochi Flour
A fall treat that is also gluten free! These pumpkin muffins made with mochi flour are filled with pumpkin puree and warm fall spices.
- Prep time
- 10 min
- Cook time
- 45 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- ½ cup unsalted butter (melted)
- 1 cup coconut milk (full fat)
- ½ cup dark brown sugar
- 1 tsp vanilla extract
- 2 eggs
- 1 cup pumpkin puree
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground cloves
- ½ tsp ground ginger
- 2 tsp baking powder
- 2 cups sweet rice flour
Instructions
- 1
Preheat the oven to 350 degrees F (177 degrees C).
- 2
Add melted butter, coconut milk, dark brown sugar, vanilla extract, eggs, and pumpkin puree to a large bowl. Mix until a smooth consistency.
- 3
Add the cinnamon, nutmeg, cloves, ginger, baking powder, and sweet rice flour. Mix until a smooth batter forms. Use a whisk for the smoothest batter.
- 4
Grease a muffin pan. Scoop batter into the muffin pan. Smack the muffin pan 1-2 times on a flat surface to get rid of some of the air bubbles.
- 5
Bake for 45-50 minutes until the edges start to brown.
- 6
Cool for 10 minutes before serving.