Description
Pumpkin Spice Mochi Muffins are chewy, flavorful treats made with sweet rice flour and real pumpkin puree, infused with warm autumn spices. These gluten-free muffins have a golden crust and a soft, bouncy mochi texture inside.
Ingredients
Units
Scale
- 1 cup sweet rice flour (mochiko)
- 1/2 cup sugar
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tsp pumpkin pie spice
- 1/2 cup pumpkin puree
- 1/2 cup coconut milk (or whole milk)
- 1 large egg
- 2 tbsp unsalted butter, melted
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and grease a muffin tin.
- In a large bowl, whisk together the sweet rice flour, sugar, baking powder, salt, and pumpkin pie spice.
- In a separate bowl, whisk together the pumpkin puree, coconut milk, egg, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until smooth.
- Fill the muffin tin about 3/4 full with the batter.
- Bake for 25–30 minutes, or until the tops are golden brown and a toothpick comes out clean.
- Let muffins cool in the pan for 10 minutes before transferring to a wire rack.
Notes
- Use full-fat coconut milk for richer flavor and texture.
- These muffins can be stored in an airtight container for up to 3 days at room temperature.
- You can add chocolate chips or chopped nuts for extra flavor and texture.
Nutrition
- Serving Size: 1 muffin
- Calories: 140
- Sugar: 10g
- Sodium: 80mg
- Fat: 5g
- Saturated Fat: 4g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
