These pumpkin mochi muffins are dairy free but still tastes every bit like fall and pumpkin pie in mochi muffin form! They're slightly crispy on the outside and perfectly chewy on the inside with hints of pumpkin spice throughout.
Prep Time5 minutesmins
Cook Time40 minutesmins
Total Time45 minutesmins
Yield: 6muffins
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Ingredients
½cupbrown sugar, packed (light or dark; about 100g)
Roasted pumpkin seeds, optional for garnish (or pepita seeds)
Instructions
Preheat the oven to 325°F and grease 6 cavities of a nonstick cupcake pan with a neutral oil or nonstick spray.
Add everything except for the rice flour, baking powder, and pumpkin seeds into a mixing bowl. Whisk until the mixture is well combined. Add the rice flour and baking powder and whisk until the batter is smooth.
Evenly fill the 6 greased cavities with the mochi muffin batter. Each one should be no less than 2 millimeter from the rim. Garnish with roasted pumpkin seeds.
Bake the pumpkin mochi muffins for about 40 to 50 minutes or until a toothpick inserted through the middle of a muffin comes out clean.
Let the muffins cool for about 10 minutes before removing from the cupcake pan. Enjoy warm or let the muffins cool completely for a firmer, chewier texture!
Notes
This pumpkin mochi muffin recipe is great for multiplying, so feel free to double the recipe to make a dozen!
If you are using canned pumpkin puree like we did, make sure to grab just the pumpkin puree NOT the pumpkin pie filling.
If you're out of pumpkin spice but have lots of spices at home, make your own spice mix! Also, we used just enough pumpkin spice in these mochi muffins to remind you of pumpkin pie, but if you'd like more pumpkin spice flavor, start by adding ¼ to ½ teaspoon of pumpkin spice.
Our go to small quantity ratio: 2 teaspoon cinnamon, 1 teaspoon ginger, ¼ teaspoon nutmeg, and ⅛ teaspoon cloves or allspice. This makes a little more than 3 teaspoons of pumpkin spice.