Maple Pumpkin Mochi Donuts
These maple pumpkin mochi donuts are made with pumpkin puree, warm spices, and coconut milk, dipped in a maple glaze, and topped with candied pecans.
- Prep time
- 10 min
- Cook time
- 12 min
- Yield
- 16 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 tbsp unsalted butter (melted)
- ½ cup light brown sugar
- 2 eggs
- ¾ cup coconut milk
- 1 cup pumpkin puree
- 1 tsp vanilla extract
- ¼ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground cloves
- 1 ½ cup sweet rice flour
- 2 tsp baking powder
- 2 tbsp coconut milk
- 1 tbsp maple syrup
- ¾ cup powdered sugar
- ½ tsp vanilla extract
- ¼ cup candied pecans
Instructions
- 1
Preheat the oven to 350 degrees F (177 degrees C).
- 2
Add the melted butter, brown sugar, eggs, coconut milk, pumpkin puree, vanilla extract, and salt to a bowl. Mix until fully incorporated.
- 3
Add the cinnamon, nutmeg, cloves, sweet rice flour, and baking powder. Mix until a soft batter forms.
- 4
Prep donut pan by greasing it with oil or butter. I used a donut pan with donut molds that are 3 inches in diameter.
- 5
Spoon the dough into a pastry bag or Ziploc bag. Pipe the dough into the donut pans.
- 6
Bake for 12-14 minutes until a toothpick comes out clean.
- 7
Let donuts cool in the donut pan for 10 minutes. Transfer to a cooling rack to cool completely.
- 8
While the donuts are cooling, combine all the ingredients for the maple glaze. Mix and set aside.
- 9
Crush the candied pecans into small pieces. Set aside.
- 10
Dip the donuts into the glaze and then top with the candied pecans.