Description

Pumpkin Mochi Donuts are soft, chewy treats blending the unique texture of glutinous rice flour with the warmth of pumpkin and spices. A luscious vanilla-cinnamon glaze coats each golden donut, making them perfect for fall gatherings or as a comforting snack. These donuts are fried to a crisp exterior while maintaining a delightfully mochi-like interior, offering a twist on traditional donuts.

Ingredients

1 cup glutinous rice flour (mochiko)
1/2 cup pumpkin puree
1/3 cup brown sugar
1/4 cup whole milk
2 tablespoons melted butter
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
Oil for frying
1 cup powdered sugar (for glaze)
3-4 tablespoons milk (for glaze)
1/2 teaspoon vanilla (for glaze)
Pinch of cinnamon (for glaze)

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Instructions

In a large bowl, whisk together mochiko, brown sugar, baking powder, cinnamon, nutmeg, and salt.
In another bowl, combine pumpkin puree, milk, melted butter, egg, and vanilla.
Add wet ingredients to dry ingredients and mix until a smooth dough forms.
Let dough rest for 15 minutes.
Heat oil to 350°F in a deep pot.
Roll dough into 12 balls, then shape into donuts with holes in center.
Fry donuts for 2-3 minutes per side until golden brown.
Drain on paper towels.
Whisk glaze ingredients together and dip warm donuts.
Let glaze set for 5 minutes before serving.

Notes

For a dairy-free version, swap whole milk for almond or oat milk and use vegan butter. Substitute canned sweet potato puree for pumpkin if desired. Donuts are best served fresh but can be stored in an airtight container for up to 2 days; reheat briefly in the microwave before serving. If donuts are too dense, ensure proper oil temperature and don’t over mix the dough. Freeze unglazed donuts for up to a month, glaze after thawing.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Frying
Cuisine: Japanese-American