These deliciously chewy pumpkin mochi waffles are made only using 3 ingredients! Unlike my other mochi waffle recipes, this one doesn’t require you to use sweet rice flour (glutinous rice flour), so give it a try if you’re looking for an alternative.
What is Tapioca Flour?
Tapioca flour (or also called tapioca starch) is a starch extracted from the storage roots of cassava plants or from potatoes. It’s a fine white powder frequently used as a thickener in pies, gravies, pudding, dough, sauces and baked goods. It also imparts a chewy texture to baked goods or mochi recipes.
It’s gluten-free, contains no fat or cholesterol, and very low in sodium, and I often add just a little bit of tapioca flour in my paleo recipes to help bind the nut flours and help them develop softer, more pleasing textures. You could use arrowroot flour instead if you don’t have tapioca in hand. You can find them in the organic food sections of your grocery store.
Making mochi waffle with tapioca flour follows the same steps of making mochi waffles and is very easy. What I personally love about this recipe is that it is quick and the leftovers stay soft and chewy until the next day 🙂
Ingredients Used to Make Pumpkin Mochi Waffles / Moffles
**I’ve linked some of these ingredients to amazon.com to give you an idea of what they are, but you should also be able to find them in your local grocery store (usually, the natural & organic food section). They are also affiliate links, which means that I earn a commission as an Amazon Associate if you decide to purchase the items. The price will be the same for you, link or no link 🙂
Pumpkin puree – I used canned pumpkin puree, which you can find in the baking aisle.
Sugar – You can use any granulated sugar of your choice, but I like using honey powder because it can be used just like sugar and easier to measure out. You can also use coconut, date and maple sugars which are healthier alternatives to white processed sugar, but keep in mind it could make the cookies slightly darker. For the lower carb, lower calorie option, you can use a sugar-free substitute such as monk fruit sweetener or, stevia powder (but you’ll have to convert the amount of stevia according to package directions).
More Pumpkin Recipes
How to Make
How to Make Pumpkin Mochi Waffles / Moffles
Mix pumpkin puree, honey powder and tapioca flour.
Press the dough onto a lightly oiled waffle maker and cook until slightly browned and crispy. For mini waffles, divide the dough into smaller portions and spread them out in the waffle maker so that they don’t touch.
Carefully remove the cooked waffles and for the best texture, let cool before enjoying since that helps the moffles become extra chewy.
Recipe Variations and Optional Add Ins:
- You can add different flavorings to the mochi dough before cooking. For example, you can add either a teaspoon of cinnamon, pumpkin pie spice or Cardamom Powder. You can also use 1 Tbsp of liquid sweetener such as honey or maple syrup instead of honey powder.
How to Store Pumpkin Mochi Waffles / Moffles
- The mochi waffles can be kept covered at room temperature for up to 24 hours. For longer storage, I would freeze the waffles in a plastic freezer bag or an airtight container, then microwave 30-40 seconds when ready to eat.
- I do not recommend storing these waffles in the fridge since mochi usually tend to develop a weird waxy, hard texture when stored in the fridge. So eat within a day or freeze for best results.
More Mochi Waffle Recipes You’ll Love
Easy 3 Ingredient Pumpkin Mochi Waffle (aka Moffle )
- Mix all ingredients and knead until well combined and smooth (about 1 minute).
- Press the dough onto a lightly oiled waffle maker and cook until slightly browned and crispy. For mini waffles, divide the dough into smaller portions and spread them out in the waffle maker so that they don’t touch.
- Carefully remove the cooked waffles and for the best texture, let cool before enjoying since that helps the moffles become extra chewy.
- Drizzle with more maple syrup, or my pecan pie butter. Enjoy!