Pumpkin Mochi is easy to make and a healthy variation of mochi that is top 9 allergen free, great for Halloween and Thanksgiving parties so that almost everyone can enjoy this dessert.
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Jump to RecipeWhat are Pumpkin Mochi Muffins?
The two main ingredients in pumpkin mochi muffins are canned pumpkin and sweet glutinous rice flour. Sweet glutinous rice flour is a common ingredient in making Asian desserts. These muffins are inspired by my recipe for Better For You Butter Mochi, a Hawaiian dessert but I wanted to make it top 9 allergen-free.
I was confident that it’s possible make a pumpkin mochi that dairy-free and egg-free mochi because of baking crazy cake and steaming Chinese New Year Cake “Nian Gao” Recipe. Making top allergen free desserts is inclusive and allows almost everyone to enjoy a dessert at our next fall gathering, such as Halloween parties and/or Thanksgiving dinner.
I add an entire can of pumpkin puree to the recipe to maximize the pumpkin flavor and nutrition. Pumpkin is known for being high in fiber, antioxidants, vitamins, and most notaby, beta-carotene. Canned pumpkin costs about $1-2 and adding some to our oatmeal, soups, stews, etc. is a convenient way to boost our nutrition during the fall/winter months.
These muffins are soft and tender like a crustless pumpkin pie, not as sticky as nian gao and not as firm as butter mochi. However, it forms a delicious crust and for that reason I like baking them as individually portioned muffins.
One Bowl, 15 Minute Easy Recipe
This recipe is so easy that you can mix up the batter in one bowl in less time it takes to preheat your oven. Basically, mix all the ingredients in a medium-size mixing bowl, mix and scoop the batter into a muffin baking tray that you have already lined with parchment paper cupcake liners.
Making the mochi in a cupcake/muffin tin makes it so much easier for you so that you don’t have to cut them. The muffins are so presentable right out of the oven. The mochi muffins also will not stick to the parchment paper cupcake liners so that it’s easy for people to handle and eat.
Allergy Aware Pumpkin Mochi Muffins
This recipe is free of the top 9 allergens as written. The two main ingredients are canned pumpkin (I use Trader Joe’s) and sweet glutinous rice flour (Koda Farms).
I am also a Rodelle Kitchen ambassador and I used their wonderful vanilla extract in this recipe. The allergen statement on their extracts indicates that they’re gluten free and “Rodelle does not utilize peanuts or tree-nuts on its production floor or in its products. Contact us for any other allergen questions.” I still have Rodelle’s ground ginger and ground cinnamon but they discontinued making them.
Check Your Cinnamon, May Contain Lead
There were some public health alerts and recalls related to elevated amounts of lead in cinnamon products last year. The FDA posted an update detailing everything they learned and it’s best to check your spices to be sure they are not among the recalled brands.
What do we do going forward? Consumers Report tested various brands for lead and published their results. There are 12 brands of ground cinnamon that you should not use, some are okay to use, and six cinnamon brands are considered best to use. I wish that they also tested Spicely as that’s my go-to allergy-safe brand.
Which brands of cinnamon are better to use and allergy safe?
Among those 6 brands of cinnamon that are considered better to use, I know that Morton & Bassett test for gluten and peanut. I use Morton & Bassett even though they don’t market themselves as an allergy-friendly brand because their spices are very fresh. Whole Foods does not provide allergen cross-contact info if you contact them and I’m not familiar with the other companies.
This cinnamon recall certainly unlocks a new complication our fall baking. Try your best to pick a brand that has lower levels of lead and is also allergy-safe. You can reduce your risk further by making your own or buying a pumpkin pie or apple pie spice blend which would reduce the amount of cinnamon in a recipe.
Pumpkin Mochi Muffins, a Top 9 Allergen Free Dessert Recipe
Ingredients
- 1 15 ounce can pumpkin
- 1.5 cup sweet glutinous rice
- 1/2 cup brown sugar, packed (1/3 to reduce sweetness)
- 4 tablespoons olive oil (or other neutral oil)
- 2 tablespoons water
- 2.5 teaspoon baking powder
- 1/2 teaspoon cinnamon, ground*
- 1/2 teaspoon ginger, ground*
- 1/8 teaspoon salt
Instructions
- Preheat oven to 350°F and check that an oven rack is in the middle of the oven. Line a 12 cup muffin baking pan with cupcake parchment paper liners, set aside.
- In a medium-sized mixing bowl, add all the ingredients and combine with a spatula. Spoon the batter into the parchment paper liners evenly (about 4 heaping teaspoons each). Use the back of a spoon to spread the batter evenly.
- Bake on the middle rack for 30-35 minutes. Check with a toothpick (I use a skewer for better reach) and the mochi is ready if the toothpick comes out dry or with crumbs. Set aside to cool for 15 minutes before serving. Refrigerate any leftovers in an airtight container for 2-3 days.
Notes
Related Recipes
More sweet glutinous rice desserts that are free of top allergens:
- Easy Top 9 Allergen Free Banana Rolls Recipe
- Baak Tong Gou, a Top 9 Allergen Free Chinese Dessert
- Chinese New Year Cake “Nian Gao” Recipe
Fall seasonal dessert recipes:
- Pumpkin Banana Chocolate Chip Muffins (Nut-Free)
- Super Cranberry Orange Muffins, Dairy & Nut Free
- Cranberry White Chocolate Chip Cookies & Friendships
- Easy Apple Pear Spice Cake Recipe and That’s It Review
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