The Best Pumpkin Spice Butter Mochi Muffins
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- Опубликовано: 20 окт 2024
- Here's another pumpkin recipe to add to your fall 2020 baking list. This is the best Pumpkin Spice Butter Mochi Muffin recipe you will ever need. This pumpkin spice butter mochi cake will be a hit at your next holiday party.
Butter Mochi is a Hawaiian dessert made of glutinous rice flour and butter. The cake itself is spongy but not airy, chewy but not gummy and the crust is golden and crackly. You can also bake this in a greased 9 x 13 cake pan. Just add more baking time.
Yields 24 Pumpkin Spice Butter Mochi Muffins or 9x13 cake pan
1/2 cup unsalted butter, melted
1 cup granulated sugar
1 cup Muscovado dark brown sugar or regular dark brown sugar
4 large eggs
1 can coconut cream 13.5 oz + -
1 can evaporated milk 12 oz
1 can pumpkin puree 15 oz (Not pumpkin pie filling)
1 tsp pure vanilla extract
1 lb. box Koda Farms Mochiko flour
2 tsp. baking powder
2 Tbsp ground cinnamon
1 tsp ground ginger
1 tsp ground nutmeg
1/2 tsp ground cloves
1/2 tsp sea salt (optional)
pumpkin seeds for topping or black and white sesame seeds for topping (optional)
Preheat oven to convection bake 350F or 176C
MUFFINS:
Fill up the muffin tin 90% of the way for a full muffin top
Bake for 30-35 minutes ( oven temperatures vary)
muffins are ready when top of muffins are golden, crispy, and crackly on top.
Cool completely for at least 2 hours before devouring
9 x 13 Cake Pan:
Bake for 55-60 minutes
Cool completely for at least 4 hours before slicing
Store mochi in airtight container for up to 4 days
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I made these and they were delicious. I filled the muffin tin all the way up and they baked for about 45 min. Your recipes never disappoint.
So glad you loved them!
my favorite pumpkin with butter this is perfect combination so yummy
Thank you so much!
Wow nice.. another healthy and yummy dessert.. keep it up.. More power to your vloggings... ❤️🤗
It’s the best smell so nice and look perfect 👍
It looks really delicious and pretty 😍 👌 I think this recipe is great, and very nice presentation 👍 thank you for great sharing and see you soon 😊 🥰💕❤
yum!
Yummy muffins my friend!
Thank you for your continuous support! 🤩🥰
@@PaniasPantry Great..keep in touch!
This is a good recipe to try. You just indeed has so much recipe for ube and pumpkin. I honestly don`t have any idea about mochi but this is so famous and I love eating them. I usually buy them from grocery stores or Asian bakery. Thank you for showing me this recipe.
So what is the difference in adding at once all the eggs? I am not into baking so I really don't know the idea. my baking ideas are not that much. so if you can see to my videos .they are more about cooking not so much with baking.
Hii what can I add if I don't want to use eggs?? Can I used a flax seed gel mixture to substitute
How do these compare to your black sesame mochi muffins? I think the texture of the pumpkin muffins look chewier/softer?
Hi Agnes! You are correct. With the added pumpkin moisture, this pumpkin spice butter mochi is chewier and softer compared to my black sesame mochi muffins. What you can do is to bake it for a few minutes longer for a crispy crackly shell to give it more texture. One of my subscribers mentioned that he omitted the can of evaporated milk in this recipe and the mochi came out firmer but still chewy and delicious.
@@PaniasPantry Awesome, thank you! I think I prefer having it chewier and softer :)