Baking, Desserts, Vegetarian

Pumpkin Spice Baked Mochi Donuts

Cooking method:

  • Prep Time: 5 mins
  • Total time: 55 mins
  • Skill Easy
  • Serves 8 people

Pumpkin Spice Baked Mochi Donuts

These Pumpkin Spice Baked Mochi Donuts aren’t donuts as you know them

They’re soft and chewy on the inside all thanks to Japanese sweet rice flour. To make this recipe you’ll need a couple of silicone donut moulds. Black cocoa can be hard to find so feel free to replace with any type of cocoa powder but take note that the flavour will be quite different and the colour won’t be as deep.

Utensils required


Tip: Allergy Advice

This dish contains the following allergens: Eggs, Milk


For the donuts

  • 2 eggs
  • 75g coconut sugar
  • 160g sweet rice flavour (Mochika)
  • 2 tsp baking powder
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • ½ tsp allspice/nutmeg
  • 160ml milk
  • 1 tbsp vanilla extract
  • 45g butter/coconut oil (melted)

For the glaze

  • 150g coconut sugar
  • 8g arrowroot flour
  • 10g black cocoa
  • 15g salted butter/coconut oil
  • 2 tbsp milk
  • 1 tsp vanilla extract

Cooking mode

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  • Step 1

    Start by pre-heating your oven to 180°C/350°F/Gas Mark 4/Fan 160°C

  • Step 2

    Whisk the eggs and sugar together in a stand mixer or mixing bowl until smooth and slightly paler than when you started mixing. Sift in the mochiko flour, baking powder, and spices and mix together. Next add the milk a little by little, followed by the vanilla, whisking until smooth and fully incorporated. Stir in the melted butter or coconut oil

  • Step 3

    Grease your silicone donut moulds well and place onto a baking tray. Pour the batter in until the indentations are almost full. Place into the oven for 15-17 minutes until a skewer comes out clean and hot to the touch. Leave to cool in the mould for 10 minutes before attempting to remove and leaving to cool completely on a wire rack

  • Step 4

    Whilst you’re waiting for your donuts to cool you can make your glaze. Place your coconut sugar, arrowroot flour, and black cocoa powder into your Ninja Cup and run the ‘EXTRACT’ program. I find it best to stop it half way through, shake the cup and blend again. Repeat the process until the ingredients are completely powdered

  • Step 5

    Add your powdered sugar mix to a shallow mixing bowl then gradually whisk in the remaining ingredients for the glaze until you reach a fairly thick but still runny glaze

  • Step 6

    Once your donuts have cooled dip and twist each donut into the glaze and let the excess drip before turning the right side up and leaving to set on a wire rack. Store in an airtight container at room temperature for up to 48 hours