These Pumpkin Spice Mochi Donuts with Maple Glaze are the ultimate fall dessert—soft, chewy, and packed with warm seasonal flavor. Made with glutinous rice flour, these baked mochi donuts have a unique texture that’s crisp on the outside and irresistibly chewy inside. Finished with a smooth maple glaze, they’re perfect for cozy mornings, holiday gatherings, or whenever that pumpkin craving hits.
If you love pumpkin spice and chewy desserts, this easy fall treat is about to become a favorite.
Pumpkin Spice Mochi Donuts with Maple Glaze
These pumpkin spice mochi donuts are soft, chewy, and perfectly cozy for fall. Unlike traditional donuts, mochi donuts are made with glutinous rice flour, which gives them a uniquely elastic texture that stays tender even after cooling. Combined with pumpkin purée and warm spices, these donuts are packed with seasonal flavor and finished with a rich maple glaze that sets beautifully on top.
If you love fall desserts that aren’t overly sweet, this recipe is a must-try. These baked donuts are lighter than fried donuts, easy to prepare at home, and perfect for breakfast, brunch, or dessert. The maple glaze adds just enough sweetness without overpowering the pumpkin spice flavor.
Why You’ll Love These Pumpkin Spice Mochi Donuts
- Soft and chewy texture thanks to rice flour
- Baked, not fried
- Easy fall dessert ready in under an hour
- Perfect for pumpkin spice lovers
What Makes Mochi Donuts Different?
Mochi donuts get their signature chew from glutinous rice flour, the same ingredient used in Japanese mochi. This gives the donuts a slightly crisp exterior and a stretchy, tender interior. When paired with pumpkin purée and warm spices, the result is a donut that feels indulgent yet balanced.
Tips for Perfect Mochi Donuts
For best results, allow the donuts to cool completely before glazing. This helps the maple glaze set properly and prevents it from soaking into the donuts. Using pure maple syrup instead of pancake syrup gives the glaze a deeper, richer flavor that pairs perfectly with pumpkin spice.
These pumpkin spice mochi donuts are best enjoyed fresh but can be stored for later. Simply reheat gently to bring back their soft, chewy texture.
Pumpkin Spice Mochi Donuts with Maple Glaze
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C) and lightly grease a donut pan.
- In a medium bowl, whisk together glutinous rice flour, all-purpose flour, baking powder, pumpkin spice, cinnamon, and salt.1 cup glutinous rice flour, 1/4 cup all-purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon pumpkin spice, 1/4 teaspoon ground cinnamon, 1/4 teaspoon salt
- In a separate bowl, mix pumpkin purée, sugar, milk, egg, melted butter, and vanilla extract until smooth.1/2 cup pumpkin purée, 1/3 cup granulated sugar, 1/4 cup milk, 1 large egg, 2 tablespoons butter, 1 teaspoon vanilla extract
- Add the wet ingredients to the dry ingredients and mix until a smooth batter forms.3/4 cup powdered sugar
- Transfer the batter to a piping bag or zip-top bag and pipe evenly into the donut pan cavities, filling each about 3/4 full.
- Bake for 14–16 minutes, or until the donuts are set and lightly golden.
- Remove from the oven and let the donuts cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- To make the maple glaze, whisk powdered sugar, maple syrup, and milk until smooth and pourable.3/4 cup powdered sugar, 2 tablespoons pure maple syrup, 1/4 cup milk
- Dip the cooled donuts into the glaze, letting excess drip off, then set aside until the glaze sets before serving.
Notes
Storage
Store donuts in an airtight container at room temperature for up to 1 day, or refrigerate for 2–3 days. Reheat briefly for best texture.
If you love cozy fall baking, you may also enjoy my pumpkin dessert recipes.
Mochi donuts are inspired by traditional Japanese mochi desserts made with glutinous rice flour, which creates their signature chewy texture.