Pumpkin Mochi Muffins (Dairy Free)
These pumpkin mochi muffins are dairy free but still tastes every bit like fall and pumpkin pie in mochi muffin form! They're slightly crispy on the outside and perfectly chewy on the inside with hints of pumpkin spice throughout.
- Prep time
- 5 min
- Cook time
- 40 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- ½ cup brown sugar (, packed (light or dark; about 100g))
- ½ cup pumpkin puree (, leveled (about 115g/ 4oz))
- 1 large egg
- 2 Tablespoon neutral oil ((about 20g))
- 1 teaspoon pumpkin spice
- ¼ teaspoon Kosher salt
- ¼ cup oat milk (, or your preferred milk substitute (about 56g))
- 1 cup glutinous rice flour (, packed & leveled (about 110g))
- 1 teaspoon baking powder
- Roasted pumpkin seeds (, optional for garnish (or pepita seeds))
Instructions
- 1
Preheat the oven to 325°F and grease 6 cavities of a nonstick cupcake pan with a neutral oil or nonstick spray.
- 2
Add everything except for the rice flour, baking powder, and pumpkin seeds into a mixing bowl. Whisk until the mixture is well combined. Add the rice flour and baking powder and whisk until the batter is smooth.
- 3
Evenly fill the 6 greased cavities with the mochi muffin batter. Each one should be no less than 2 millimeter from the rim. Garnish with roasted pumpkin seeds.
- 4
Bake the pumpkin mochi muffins for about 40 to 50 minutes or until a toothpick inserted through the middle of a muffin comes out clean.
- 5
Let the muffins cool for about 10 minutes before removing from the cupcake pan. Enjoy warm or let the muffins cool completely for a firmer, chewier texture!