Chewy fusion muffins bursting with pumpkin spice and a mochi texture. Warm, comforting, perfect for autumn.
# What You'll Need:
→ Dry Ingredients
01 - 2 cups sweet rice flour (mochiko)
02 - 1 cup granulated sugar
03 - 1 1/2 teaspoons baking powder
04 - 2 teaspoons pumpkin pie spice
05 - 1/4 teaspoon salt
→ Wet Ingredients
06 - 1 cup whole milk
07 - 3/4 cup canned pumpkin puree
08 - 2 large eggs
09 - 1/4 cup unsalted butter, melted and cooled
10 - 1 teaspoon pure vanilla extract
→ Topping (Optional)
11 - 2 tablespoons turbinado sugar or demerara sugar
12 - 1/2 teaspoon ground cinnamon
# Method:
01 - Preheat oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners or grease thoroughly.
02 - In a large mixing bowl, whisk together sweet rice flour, granulated sugar, baking powder, pumpkin pie spice, and salt until evenly blended.
03 - In a separate bowl, whisk whole milk, pumpkin puree, eggs, melted butter, and vanilla extract until mixture is smooth.
04 - Pour wet mixture into the bowl with dry ingredients. Stir gently until just combined; avoid overmixing.
05 - Spoon batter evenly into prepared muffin cups, filling each about three-quarters full.
06 - If desired, in a small bowl, mix turbinado sugar and ground cinnamon. Sprinkle topping evenly over batter.
07 - Bake muffins for 32 to 35 minutes, or until tops are golden and a toothpick inserted in the center comes out mostly clean; mochi muffins retain a moist, chewy texture.
08 - Allow muffins to rest in tin for 10 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.
