If you’re looking for another way you can use your mini muffin pan, look no further. These Baked Pumpkin Mochi Donut Holes are easy to make treats you can prep in less than 15 minutes. Baked with sweet rice flour and almond flours, the recipe is naturally gluten-free and much healthier than most other donut recipes.
What You'll Find in this Post:
Ingredients used to make this
**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 🙂
- Glutinous Rice Flour – this goes by many names. You’ll see Glutinous Rice Flour and Mochiko Flour (my favorite) in Asian grocery stores, and Sweet White Rice Flour in most other stores. ***Please note that regular white rice flour or brown rice flour is NOT the same thing as glutinous rice flour!!!
- Almond Flour– Almond flour is available online and in most grocery stores now. You can also use other flour substitutes (oat, coconut, whole wheat flour) in this recipe. Be sure to refer to my Mochi Donut Experiment to read how the results differ!
- Eggs – I used regular large eggs. I haven’t tried using egg replacements like flax or chia yet, so you might not get the same results if you decide to substitute.
- Salt – Pink Himalayan salt is what I have at home, so it’s what I use, but you can use any kind for this recipe.
- Sugar – You can use any granulated sugar of your choice, but coconut, date and maple sugars are less processed sugars I would recommend. Honey and maple syrup should also work. For keto options, you could also use monk fruit sweetener or stevia (but be sure to convert according to package instructions). I used dehydrated honey (honey powder) which I find is a great substitute for regular sugar.
- Light Olive Oil – Instead of olive oil, you can use coconut oil, or avocado oil here if you’d like.
- Pumpkin Puree – I used canned pumpkin puree, which you can find in the baking aisle.Apple Cider Vinegar – helps the mochi donuts to rise better. Lemon juice also works if you don’t have apple cider vinegar
More Healthy Pumpkin Recipes
How to Make
Baked Pumpkin Mochi Donut Holes
STEP 1
Mix all ingredients together
STEP 2
Batter should look something like this
STEP 3
Fill into a well-greased mini muffin pan, and roll into a prepared cinnamon-sugar mixture while the donuts are still warm to ensure that the sugar sticks.
STEP 4
Enjoy!
Recipe Variations and Optional Add Ins:
- Pumpkin Donuts pair well with chocolate, too. Fold in some chocolate chips to the batter before baking.
- Explore different natural flavoring / extracts. Feel free to add a teaspoon of flavorings or extracts, such as vanilla bean paste, almond extract, coffee extract or maple extract.
- If you don’t have a mini muffin pan, you can still bake this in a regular muffin pan. Just be sure to increase the baking time to 25 minutes, and cook until a toothpick inserted comes out clean.
How to Make this Healthier
- Add antioxidants: Did you know that cinnamon, matcha and cacao powder are all good sources of antioxidants? Dried fruits such as cranberries, blueberries (I like the one with no added sugar) and goji berries, and citrus zests like orange and lemon are terrific antioxidants, as well as immunity boosters. Add up to a teaspoon of these superfood powders and up to 2 Tbsp of dried fruits to the batter before baking to make this recipe even better!
- Increase fiber: Add a tablespoon of ground flaxseeds. Add a tablespoon of nuts, seeds and old-fashioned oats to add texture and nutrition to the cake.
- Reduce sugar: You can also reduce the sugar by half (to make this less sweet), or replace it altogether with a sugar-free substitute.
Texture Guide
Instead of the almond (alternative) flour that’s listed in the recipe, you can use other healthy flour substitutes (oat, coconut, whole wheat flour) instead. Also if you want these donuts to be chewier/ mochier, you can also use more mochiko flour instead of almond flour. Be sure to refer to the guide below, or read my Mochi Donut Experiment to read how the results differ!
Other ways to eat/ glaze/ frost
- Here are some other ways you can eat these donuts holes if you don’t want to use cinnamon sugar:
- Eat plain and warm. Microwave before eating if cold to restore the mochi’s chewiness.
- Dusted with powdered sugar or sugar-free powdered sugar. Just make sure you use a sieve to sift the sugar on top!
- With a dip – a lightly sweetened cream cheese frosting pairs perfectly with these pumpkin mochi donut holes.
How to Store
- You can store mochi donuts covered at room temperature for 1-2 days. For longer storage, you can place them in the fridge for up to 5 days, or freeze up to 4 months. You can microwave them (30 seconds) before eating, to restore the mochi’s “chewy” texture, but the glaze will melt, too
Final Tips
- I used a silicone pan because the donuts were easier to remove after baking.
- Spray or grease the pans (even the silicone ones!!) with oil before using. It’ll save you a lot of frustration when taking your donuts out of the pans.
- Baking time (as well as serving size) will vary based on the size of your donut pan, the material (silicone vs metal) of the pan, and thickness! Bake the mochi donuts until the color is golden-brown on the top, or until a toothpick comes out clean/dry when poked into the middle.
More Mochi Donut Recipes
Mini Pumpkin Spice Mochi Donuts with Cinnamon Sugar
Ingredients
- 1/2 cup sweet rice flour mochiko, or glutinous rice flour
- 1/2 cup almond flour*
- 1/3 cup granulated sugar of choice
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 tsp pumpkin pie spice
- 2 large eggs
- 2 Tbsp light olive oil or melted coconut oil
- 1/3 cup pumpkin puree
- 1 tsp apple cider vinegar
- 1 tsp vanilla extract
deco:
- 1/2 cup granulated sugar
- 1 tsp cinnamon
Instructions
- In a large bowl, whisk together sweet rice flour, almond flour, sugar, baking soda, and salt. Add pumpkin pie spice.
- Add the eggs, oil, pumpkin puree, vinegar and vanilla extract and whisk until smooth.
- Spoon or pipe the batter into a well-greased mini muffin pan (nonstick spray works well). Fill to 3/4 full.
- Bake in a 350°F preheated oven for about 15 minutes (about 18 minutes for silicone muffin pan), or until a toothpick inserted into the middle comes out clean.
- Remove donuts and brush with melted butter or coconut oil. For a low-fat option, spritz the donuts with a bit of water.
- Before the donuts turn dry, roll in a mixture of sugar and cinnamon. Let air dry until the sugar hardens and sets.
Notes
*You can also use other flour substitutes (oat, coconut, whole wheat flour) in this recipe, as well as use more mochiko flour to increase chewiness. Be sure to refer to my Mochi Donut Experiment to read how the results differ! Basically, for a chewier / mochier texture, reduce almond flour to ¼ cup and increase sweet rice flour to ¾ cup. Refer to pg 10 for more details.
**I used cane sugar for this recipe, but coconut, date and maple sugars are less processed granulated sugars I would also recommend. For lower carb options, you can also use sugar-free sweeteners such as monk fruit sweetener or stevia (but you’ll have to convert according to package instructions).
***I used olive oil cooking spray to grease my donut pan. If you don’t have olive oil cooking spray you can use other vegetable oil sprays or melted coconut oil.
Nutrition
Calories: 119kcalCarbohydrates: 16gProtein: 2gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 27mgSodium: 105mgPotassium: 33mgFiber: 1gSugar: 9gVitamin A: 1100IUVitamin C: 1mgVitamin D: 1µgCalcium: 20mgIron: 1mgZinc: 1mg***Net Carbs: 15g
Did you make this recipe?I’d love to hear about it! Please leave a comment below or share a photo on Pinterest and tag @allpurposeveggies ♥
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