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–+ servings
pumpkin mochi donuts closeup with a bite taken out the top donut

Pumpkin Mochi Donut Holes (Mochisadas)

Print Recipe
This is the easiest way to make mochi donuts. The pumpkin flavor is perfect for fall and holidays.
Course Dessert, Snack
Cuisine Asian American, Japanese
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 12 donuts
Author Mochi Mommy

Equipment

Ingredients

  • 3/4 cup mochiko 4 oz or 114g
  • 1/4 cup sugar 50g
  • 1/2 tsp baking powder
  • 1/2 tsp pumpkin pie spice
  • 1/4 tsp salt
  • 1 egg
  • 1/2 cup pumpkin puree
  • 1 tbsp melted unsalted butter
  • Extra cinnamon and sugar for dusting
  • Oil, for deep frying

Instructions

  • Pour oil into your pot, skillet, or deep fryer to heat up to 340 degrees F while you mix your donut batter.
  • In a mixing bowl, whisk dry ingredients (mochiko, sugar, baking powder, salt, spice), then add wet ingredients (egg, pumpkin puree, melted butter) and mix well.
  • Use a cookie scoop to drop donut balls into hot oil (340 degrees F) and cook for 5 mins.
  • Remove donuts to a wire rack and when cool enough to touch, dunk in a bowl with extra cinnamon and sugar to coat.
  • Mochi donuts taste best the day they are made.