Description
Chewy and lightly sweet pumpkin spice mochi muffins made with mochiko flour, perfect for fall with a warm blend of spices and a unique texture.
Ingredients
Units
Scale
- 1 cup canned pumpkin puree
- 1 cup mochiko (sweet rice flour)
- 3/4 cup light brown sugar
- 1/4 cup vegetable oil
- 1/4 cup coconut milk
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/8 tsp ground cloves
- 1/8 tsp salt
Instructions
- Preheat oven to 350°F (175°C). Grease a muffin tin or line with paper liners.
- In a large bowl, whisk together pumpkin puree, brown sugar, eggs, vanilla extract, oil, and coconut milk until smooth.
- In a separate bowl, mix mochiko, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.
- Add the dry ingredients to the wet ingredients and mix until fully combined and smooth.
- Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Bake for 25–30 minutes or until the tops are golden and a toothpick inserted comes out clean.
- Let muffins cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Mochi muffins are best enjoyed the day they’re made but can be stored in an airtight container for up to 3 days.
- For a dairy-free version, ensure your coconut milk is unsweetened and full-fat.
- Try topping with sesame seeds or chopped nuts for added texture.
Nutrition
- Serving Size: 1 muffin
- Calories: 160
- Sugar: 10g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
