If you want a new use for your mini muffin pan, try these Baked Pumpkin Mochi Donut Holes. They come together in under 15 minutes and bake into chewy, tender bites. Made with sweet rice (mochiko) and almond flours, this naturally gluten-free recipe is a lighter alternative to traditional donuts.
Ingredients used to make this
Some specialty ingredients may be available at your regular grocery store in the natural foods aisle or at an Asian market.
- Sweet rice (glutinous/mochiko) flour — this gives the mochi its characteristic chew. Note: regular white or brown rice flour is not the same and will yield different texture.
- Almond flour — can be substituted with oat, coconut, or whole wheat flour, but texture will change.
- Eggs — large eggs provide structure; I haven’t tested flax or chia substitutes for this version.
- Salt — a pinch to balance the flavors.
- Sugar — any granulated sugar works; less processed options like coconut or date sugar also work. Honey or maple syrup can be used, and powdered dehydrated honey is a good alternative.
- Light olive oil — or melted coconut or avocado oil.
- Pumpkin puree — canned pumpkin works well.
- Apple cider vinegar — helps the batter rise slightly; lemon juice is a suitable substitute.
- Vanilla extract — for extra flavor.
How to Make
Baked Pumpkin Mochi Donut Holes
STEP 1
Whisk the dry ingredients together, then add the eggs, oil, pumpkin puree, vinegar and vanilla and mix until smooth.
STEP 2
The batter should be thick but pipeable or spoonable into a mini muffin pan.
STEP 3
Spoon or pipe batter into a well-greased mini muffin pan, filling each cup about 3/4 full. Bake until a toothpick comes out clean.
STEP 4
Brush warm donut holes with melted butter or coconut oil (or spritz with water for a lower-fat option) then roll in cinnamon sugar while still warm so coating adheres. Let cool and enjoy.
Recipe Variations and Optional Add-Ins
- Stir in chocolate chips for a chocolate-pumpkin twist.
- Add extracts—vanilla, almond, coffee, or maple—for subtle flavor variations.
- If you don’t have a mini muffin pan, bake in a regular muffin tin—add a few extra minutes to the baking time and test with a toothpick.
How to Make this Healthier
- Add antioxidants: Fold in a teaspoon of matcha, cacao, or cinnamon powder, or add a small amount of dried fruit or citrus zest to boost nutrients and flavor.
- Increase fiber: Stir in a tablespoon of ground flaxseed, oats, or chopped nuts for texture and fiber.
- Reduce sugar: Cut the granulated sugar by half or use a sugar-free sweetener according to package instructions.
Texture Guide
To make these chewier (more “mochi-like”), increase sweet rice flour and reduce almond flour. For a lighter cake texture, keep or increase almond flour or substitute other flours like oat or whole wheat. Adjustments change chewiness and density—experiment to find your preferred balance.
Other Ways to Eat, Glaze, or Frost
- Serve plain and warm; microwave briefly to revive chewiness if chilled.
- Dust with powdered sugar or a sugar-free powdered substitute for a simple finish.
- Dip in a lightly sweetened cream cheese frosting or a maple glaze for extra indulgence.
How to Store
- Store covered at room temperature for 1–2 days. Refrigerate up to 5 days or freeze for up to 4 months. Reheat briefly in the microwave to restore chewiness; glazes may soften when warmed.
Final Tips
- Silicone mini muffin pans make removing the donut holes easier, but any nonstick pan will work if greased well.
- Grease or spray pans thoroughly—even silicone—to prevent sticking.
- Baking time varies with pan size, material, and batter thickness. Bake until golden and a toothpick comes out clean.
Mini Pumpkin Spice Mochi Donuts with Cinnamon Sugar (Summary)
Mini Pumpkin Spice Mochi Donuts with Cinnamon Sugar
Ingredients
- ½ cup sweet rice (mochiko) flour
- ½ cup almond flour
- ⅓ cup granulated sugar
- ½ tsp baking soda
- ¼ tsp salt
- 2 tsp pumpkin pie spice
- 2 large eggs
- 2 Tbsp light olive oil (or melted coconut oil)
- ⅓ cup pumpkin puree
- 1 tsp apple cider vinegar
- 1 tsp vanilla extract
Decoration
- ½ cup granulated sugar
- 1 tsp cinnamon
Instructions
- Whisk together sweet rice flour, almond flour, sugar, baking soda, salt, and pumpkin pie spice in a large bowl.
- Add eggs, oil, pumpkin puree, vinegar, and vanilla. Whisk until smooth.
- Spoon or pipe batter into a well-greased mini muffin pan, filling each cup ¾ full.
- Bake in a 350°F (175°C) preheated oven for about 15 minutes (about 18 minutes for silicone pans), until a toothpick comes out clean.
- Brush warm donuts with melted butter or coconut oil (or spritz with water for a lower-fat option).
- Roll donuts in cinnamon sugar before they dry to ensure the coating sticks. Let set and enjoy.
Notes
To increase chewiness, use more sweet rice flour and reduce almond flour. For less processed sugar options try coconut or date sugar. Grease pans well to prevent sticking.
Nutrition (per mini donut)
Calories: 119 • Carbs: 16 g • Protein: 2 g • Fat: 5 g • Fiber: 1 g • Sugar: 9 g
