Pumpkin Spice Mochi Muffins

Pumpkin Spice Mochi Muffins are a delightful fusion of chewy mochi texture and warm autumn spices. These muffins are made with glutinous rice flour, which gives them a soft, bouncy bite, and they’re infused with cozy flavors like cinnamon, nutmeg, and pumpkin puree. Perfect for breakfast, dessert, or a seasonal treat, they offer a unique twist on traditional pumpkin baked goods.

Why You’ll Love This Recipe

Pumpkin Spice Mochi Muffins combine the nostalgic taste of pumpkin pie with the irresistible chewiness of mochi. They’re naturally gluten-free thanks to the use of sweet rice flour, and they’re incredibly simple to make with just one bowl. The rich pumpkin flavor pairs wonderfully with a cup of coffee or tea, making them ideal for cozy mornings or holiday gatherings.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Sweet rice flour (also known as mochiko)
• Baking powder
• Pumpkin pie spice or a mix of cinnamon, nutmeg, and cloves
• Sugar
• Salt
• Pumpkin puree
• Coconut milk or whole milk
• Eggs
• Vanilla extract
• Unsalted butter, melted

directions

1. Preheat your oven to 350°F (175°C) and grease a muffin tin or line it with paper liners.
2. In a large mixing bowl, combine the sweet rice flour, baking powder, pumpkin pie spice, sugar, and salt.
3. In a separate bowl, whisk together the pumpkin puree, milk, eggs, vanilla extract, and melted butter.
4. Gradually pour the wet mixture into the dry ingredients, stirring until the batter is smooth and fully incorporated.
5. Divide the batter evenly among the muffin cups, filling each about ¾ full.
6. Bake for 25–30 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
7. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Servings and timing

This recipe makes approximately 12 standard-sized muffins.
Prep time: 10 minutes
Cook time: 25–30 minutes
Total time: about 40 minutes

Variations

• Dairy-Free Option: Use plant-based milk such as almond or oat milk, and substitute coconut oil for the butter.
• Extra Spice: Add a pinch of ground ginger or cardamom for a more complex spice profile.
• Add-ins: Stir in mini chocolate chips, chopped nuts, or dried cranberries for added texture and flavor.
• Mini Muffins: Use a mini muffin tin and reduce baking time to 15–18 minutes for bite-sized treats.

storage/reheating

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days or freeze for up to 2 months. To reheat, microwave for 10–15 seconds or warm in a 300°F (150°C) oven for about 5 minutes to restore their soft, chewy texture.

FAQs

What is mochi flour and can I use regular flour instead?

Mochi flour, or sweet rice flour, is made from glutinous rice and gives these muffins their unique chewy texture. Regular flour cannot be substituted as it lacks the same properties.

Can I make this recipe vegan?

Yes, use flax eggs or an egg replacer and substitute dairy milk with plant-based milk, and use coconut oil or vegan butter.

Are these muffins gluten-free?

Yes, as long as you use certified gluten-free sweet rice flour and verify that all other ingredients are gluten-free.

Can I reduce the sugar in this recipe?

You can slightly reduce the sugar, but keep in mind it may affect the texture and balance of flavors.

Why are my muffins dense?

Overmixing or using the wrong type of flour can lead to dense muffins. Be sure to use sweet rice flour and gently mix the batter.

Can I use homemade pumpkin puree?

Absolutely. Just make sure it’s well-blended and not too watery for the best results.

Do I need to refrigerate the muffins?

If you plan to eat them within 2–3 days, refrigeration isn’t necessary. For longer storage, refrigeration is recommended.

Can I use a loaf pan instead of muffin tins?

Yes, but baking time will need to be increased to about 45–50 minutes. Test for doneness with a toothpick.

How do I know when the muffins are done baking?

They should be golden brown on top and a toothpick inserted in the center should come out clean.

Can I make this recipe ahead of time?

Yes, you can bake the muffins a day in advance. Store them in an airtight container and reheat slightly before serving for best texture.

Conclusion

Pumpkin Spice Mochi Muffins offer a wonderful twist on traditional fall baking, blending the comforting taste of pumpkin with the irresistible chew of mochi. Whether you’re new to mochi-based recipes or already a fan, these muffins are easy to prepare, naturally gluten-free, and sure to be a seasonal favorite in your home.

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