Pumpkin Mochi Muffins, a Top 9 Allergen Free Dessert Recipe
Servings: 12 muffins
Cost: $4
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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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
*If you have pumpkin pie spice (or don't have ground ginger), use 1 teaspoon of pumpkin pie spice instead of ground cinnamon and ground ginger.