Pumpkin Spice Mochi Muffins

Up close of a stack of pumpkin mochi muffins on a plate

Pumpkin Spice Mochi Muffins

Fall is here! These pumpkin spice mochi muffins are crunchy on the outside and chewy on the inside and filled with deep flavors of caramel, brown butter, coconut milk, and pumpkin spice. They're perfect for the season.

Course Dessert

Cuisine Asian Fusion

Prep Time 5

Cook Time 50

Total Time 55

Servings dozen muffins

Calories 657kcal

Author Takes Two Eggs

Ingredients

5 tablespoons (71 g) unsalted butter
¾ cup + 1 tablespoon (192 g) coconut milk
¾ cup (180 g) whole milk
1 cup (180 g) dark brown sugar packed
2 large eggs
1 teaspoon (4 g) vanilla extract
¾ cup (180 g) pumpkin puree
2 cup (310 g) sweet rice flour mochiko
1 teaspoon baking powder
½ teaspoon Kosher salt
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground cloves
⅛ teaspoon ground nutmeg
Non-stick cooking spray
roasted pumpkin seeds garnish

Instructions

Prepare your oven and muffin tin. Preheat your oven to 350°F or 177°C. Spray your muffin tins generously with nonstick cooking spray making sure you hit all the sides.
Brown the butter. Melt the butter in a small saucepan over medium heat. Simmer for about 4 minutes until it turns slightly brown.
Add in wet ingredients + sugar. Remove the pan from the heat and whisk in the coconut milk, milk, and brown sugar until the sugar has dissolved and combined. Whisk in eggs, vanilla and pumpkin puree until smooth. Set aside.
Whisk the dry ingredients. In a large mixing bowl, whisk the rice flour, baking powder, salt, and spices until combined. Slowly pour the wet mixture into the dry ingredients and whisk until smooth.
Fill and bake. Fill muffin tins up to just below the rim. Smack the muffin pan 1-2 times on the counter to remove any air bubbles. Top the muffins with a few pumpkin seeds. Place in the oven and bake for 35-40 minutes or until slightly browned.
Chill and serve. Remove the muffins from the oven and allow them to cool in the tin for 5 minutes before removing them onto a wire rack to cool completely. Enjoy!

Notes

Use a scale to measure out your ingredients! I will say this for every one of my baking recipes. Using a scale will guarantee that you will have the correct measurements for every ingredient, whereas measuring cups vary vastly amongst different brands.

Make sure to coat your muffin tin with non-stick cooking spray. This is an important step to prevent your muffins from sticking to the pan and it will also give the muffins the characteristic flat top.

Watch the muffins in the final 5 minutes in the oven. You will know that the muffins are baked if they are lightly browned around the edges of the muffins. Every oven will vary in temperature, so the bake time may differ depending on how hot or cold your oven runs. Or you can get an oven thermometer to ensure that your oven is at the right temperature.

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