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pumpkin spice mochi muffins

Brown Butter Pumpkin Spice Mochi Muffins

Course Breakfast
Servings 6 muffins


  • 1/4 cup brown butter Put butter into a small sauce pan on medium heat until it starts bubbling. Make sure it doesn't burn and turn off heat once it turns brown.
  • 1/4 cup brown sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 cup whole milk
  • 1/2 cup pumpkin puree can be fresh or from a can, can works better usually since there is less water
  • 1/4 tsp cinnamon powder
  • 1/4 tsp grated fresh ginger you can add more if you like the taste of ginger more
  • 1/4 tsp ground clove
  • pinch nutmeg
  • 1 cup glutinous rice flour
  • 1 tsp baking powder
  • pumpkin sees for garnish, optional


  • Put butter into a small sauce pan on medium heat and let is bubble until it turns brown. Keep an eye on it so it doesn't burn or turn too dark
  • Preheat oven to 350 F
  • In a large bowl of mixer, add ingredients except rice flour and baking powder
  • Mix until fully combined, add rice flour and baking powder to combine
  • At this point you can combine by hand with a spatula to evenly incorporate all the flour
  • lightly grease the muffin tin or liner with butter or an oil spray so the muffins don't stick
  • Pour muffin batter into tin, makes about 6-7 muffins
  • Bake muffins for 45 minutes.
Keyword mochi, mochi muffins, pumpkin spice
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