Pumpkin Mochi Muffins

Chewy, sweet mochi muffins with a delightful pumpkin flavor and crispy exterior.

Prep: 15 minutes · Cook: 45 minutes · Total: 1 hour
Pumpkin Mochi Muffins

Pumpkin Mochi Muffins: A Chewy, Fall-Inspired Treat

If you love the chewy, gooey texture of mochi and the warm, cozy flavors of pumpkin spice, these Pumpkin Mochi Muffins are about to become your new favorite treat! Made with sweet rice flour, pumpkin puree, and a touch of honey and molasses, they’re gluten-free, perfectly chewy, and packed with fall flavor. The addition of molasses gives these muffins a deep, rich sweetness that perfectly complements the pumpkin and spices.

What Makes Mochi Muffins Special?

Unlike regular muffins, mochi muffins have a distinctly chewy texture thanks to sweet rice flour (also known as glutinous rice flour). This magical ingredient gives them a satisfying bite and keeps them moist for days. Paired with pumpkin puree, warm spices, and the depth of molasses, these muffins are the perfect cozy treat.

Storage and Serving

These muffins are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 3 days. Their chewy texture remains intact, and they’re just as delicious the next day (if they last that long!) For longer storage, freeze them and reheat in the oven for 5–10 minutes to revive their crisp edges.

Why You’ll Love This Recipe

Pumpkin mochi muffins are:

  • Naturally gluten-free
  • Chewy and satisfying
  • Lightly sweetened with honey and molasses
  • Perfect for fall gatherings or as an anytime snack
  • Unstoppably moreish

The combination of honey and molasses gives these muffins an extra layer of complexity and warmth, while the chewy mochi texture makes them unforgettable. Bake up a batch and experience the magic of autumn in a perfectly gooey little morsel!

Ingredients

  • 2 cups (270g) sweet rice flour (e.g., Mochiko)
  • 1/3 cup (80ml) honey
  • 1/8 cup (30ml) molasses
  • 1 tsp baking powder
  • Pinch of salt (omit if using salted butter substitute)
  • 2 large eggs
  • 3/4 cup (180ml) pumpkin puree (not pumpkin pie filling)
  • 2/3 cup (160ml) whole milk or full-fat alternative
  • 1/2 cup (120ml) butter, melted (or butter substitute like Earth Balance)
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp ground cloves
  • Optional toppings: black sesame seeds or pepitas for a festive touch

Instructions

  1. Preheat oven to 350°F (175°C). Grease a muffin tin or line it with paper liners.
  2. Mix dry ingredients: In a large bowl, whisk together the sweet rice flour, baking powder, spices, and salt.
  3. Mix wet ingredients: In a separate bowl, whisk together the eggs, honey, molasses, pumpkin puree, milk, melted butter, and vanilla extract until smooth.
  4. Combine: Gradually mix the dry ingredients into the wet ingredients until you have a smooth, slightly thick batter.
  5. Fill muffin tin: Pour the batter evenly into the prepared muffin tin, filling each cup about 3/4 full. Sprinkle with sesame seeds or pepitas if desired.
  6. Bake: Bake for 33–38 minutes, until the cracks on top stop expanding and the edges pull away slightly from the sides.
  7. Check for doneness: Use the toothpick test--it should come out mostly clean with a few sticky crumbs, but no wet batter. The tops should feel springy when gently pressed.
  8. Cool: Let the muffins cool in the pan for 5–10 minutes to set their structure, then carefully transfer them to a wire rack to cool completely.

Notes

  • How do I know they’re done? Mochi muffins don’t fully set like regular muffins. When done, they’ll have a light spring back when pressed, browned tops (though it's hard to tell with the molasses in this recipe), and a toothpick inserted into the center will come out mostly clean (no wet batter).
  • Feel free to overbake them a bit for a slightly crispier, chewier exterior. The mochi inside will retain its moistness.
  • Should I let the batter rest? Yes, letting the batter rest for 30 minutes before baking is fine and can even enhance the chewy texture by allowing the sweet rice flour to fully hydrate.
  • Cooling tips: Cool the muffins in the pan for a few minutes before transferring to a wire rack. This prevents soggy bottoms and helps them firm up.