Recipe: Pumpkin Mochi Muffins

By Naomi Takata Shepherd, November 20, 2018

Just in time for the holidays, I’d like to share one of my favorite dessert recipes with everyone! I’ve always been the type to Google for recipes or even simple baking/cooking instructions and one thing that always drives me a little crazy is how long everyone’s recipe introductions tend to be. So without using up a bunch of scrolling time on your end, here is my Pumpkin Mochi Muffin recipe, which I’ve tweaked from this All Recipes Pumpkin Mochi (which is a great recipe on its own if you’d like to keep it a little simpler). These are definitely more of a dessert based on their sugar content, but it’s also tasty with tea or coffee in the morning…If they don’t get eaten for dessert all in one go.

Pumpkin Mochi Muffin Ingredients – Makes approximately 24+

Dry:

• 1 box Mochiko Glutinous Rice Flour (3 cups)
• 2 teaspoons baking powder
• 2 cups white sugar
• 1.5 teaspoons cinnamon powder
• 1 teaspoon ginger powder
• 0.5 teaspoons cardamom
• 0.5 teaspoons nutmeg

Wet:

• 2 cans (15oz) pumpkin puree (plain, no sugar or spices already added) or 1 can (29oz)
• 1 can (14oz) sweetened condensed milk
• 4 eggs
• 1 cup melted butter
• 3 teaspoons vanilla extract

Extra Deluxe (aka optional):

• 1 can sweetened red bean paste (I use Morinaga Ogura An 16oz)
• White or black sesame seeds as a topping (I used the black sesame seeds to differentiate which ones had azuki beans vs. the ones without)

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Step 1: Preheat oven to 350º.

Step 2: Butter cupcake/muffin tins.

Step 3: Mix together dry ingredients.

Step 4: Mix together wet ingredients.

Step 5: Mix wet ingredients into the dry ingredients (I use a hand mixer).

Step 6: If you’d like, you can make these extra deluxe by adding about a tablespoon of azuki beans (sweetened red bean paste, I use Morinaga Ogura An) to the middle of the muffins. To do this, wet your hands and prep the azuki beans by rolling a tablespoon of beans into a ball. Fill the tins halfway full with batter, place the azuki bean balls in the middle, and then fill the tins the rest of the way.

Step 7: Extra deluxe…Top with a pinch of black or white sesame seeds, your preference!

Step 8: Bake at 350º for approximately 55 minutes. If you stick a toothpick in, it should come out clean, but keep in mind that the outside of these muffins should be crispy and the inside should be mochi-like and a little sticky. If you haven’t heard of “Q” as a texture, read this NY Times article here.

Step 9: Pop them out onto a cooling rack with a butter knife if you need a little leverage and be careful not to burn yourself!

Step 10: Enjoy within a few days!

*I pre-made the batter of the muffins pictured and placed it in the fridge for a couple of hours and I do think this changed the consistency of the muffin tops, they kept their texture vs. becoming even and smooth. I have a feeling if you skip the refrigeration step, they’ll come out with smoother tops, but I haven’t had a chance to test this out myself yet.