Healthy Pumpkin Mochi Muffins with Raisins (Gluten-Free)
Here's one addicting pumpkin mochi recipe that everyone in your family can enjoy! Made with pumpkin, almond flour in addition to the rice flour, this mochi recipe is nutritious, high in fiber and still 100% chewy! Read note 3 to see how you can turn these into mochi donuts! 🍩
Ingredients
- 1 cup mochiko or glutinous rice flour
- 1 cup almond flour, blanched (or oat, whole wheat, plain flour)
- ⅔ cup granulated sugar of choice*
- 2 large large eggs
- 2 Tbsp light olive oil or melted coconut oil
- ⅔ cup pumpkin puree** fresh or canned
- ¼ cup raisins
Instructions
- Mix mochiko flour, almond flour, sugar together in a bowl
- Then add the wet ingredients (eggs, oil, pumpkin puree) into the bowl
- Use a whisk to stir the ingredients together until well incorporated and the batter is smooth.
- Add the raisins.
- Use a ¼ cup measuring cup to portion the batter into a well-greased muffin pan **
- Bake 350F for 30-40 minutes, or until a toothpick inserted comes out clean.
Notes
*Coconut, date and maple sugars are less processed granulated sugars I would recommend. Honey and maple syrup should also work, but I have not yet tried. For keto options, you could also use stevia (but stevia differs by brand/ form, so you’ll have to convert according to package instructions).
**I used olive oil cooking spray to grease my muffin pan. Just make sure that you get the sides of the pan, too! If you don’t have olive oil cooking spray you can use other vegetable oil sprays. You can also grease the pans with melted coconut oil. ** this is really a versatile recipe and I've made this recipe many times using different fruit and vegetable purees. For example, you can use mashed sweet potato, bananas, or applesauce instead of pumpkin puree! ***note: to turn these into baked mochi donuts. I doubled the eggs (used 4 eggs instead of 2), added cinnamon (not in the original recipe) and baked these in well-greased donut pans 350F for 20 minutes in a silicone donut pan = yields 12 donuts. The glaze is maple extract + powdered sugar. Separate recipe to be posted soon!
**I used olive oil cooking spray to grease my muffin pan. Just make sure that you get the sides of the pan, too! If you don’t have olive oil cooking spray you can use other vegetable oil sprays. You can also grease the pans with melted coconut oil. ** this is really a versatile recipe and I've made this recipe many times using different fruit and vegetable purees. For example, you can use mashed sweet potato, bananas, or applesauce instead of pumpkin puree! ***note: to turn these into baked mochi donuts. I doubled the eggs (used 4 eggs instead of 2), added cinnamon (not in the original recipe) and baked these in well-greased donut pans 350F for 20 minutes in a silicone donut pan = yields 12 donuts. The glaze is maple extract + powdered sugar. Separate recipe to be posted soon!
Nutrition
Calories: 148kcalCarbohydrates: 16gProtein: 4gFat: 8gSaturated Fat: 1gTrans Fat: 1gCholesterol: 31mgSodium: 13mgPotassium: 75mgFiber: 2gSugar: 1gVitamin A: 2163IUVitamin C: 1mgCalcium: 30mgIron: 1mg***Net Carbs: 14g
Did You Like this Recipe?I'd love to know more about it! Please leave a rating or comment below so I know what to add and which recipes to share with you next!