Baked Pumpkin Mochi Donut Holes Recipe made with Almond Flour

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.

Ingredients used to make this

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• 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

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.

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