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 leftover mochi donuts in an airtight container at room temperature for up to 1 day, or refrigerate for up to 3 days.
Reheating: Warm donuts in the microwave for 10–15 seconds to restore their soft, chewy texture.
Tips: For best results, use pure maple syrup for the glaze and allow donuts to cool completely before glazing so the glaze sets properly.