Gluten-Free Pumpkin Rice Donuts, for the banchan spread

These little, bite-size pumpkin rice donuts are coated with cinnamon sugar. They are evenly gluten-free and wonderful for afternoon tea time.

We had a piece of butternut squash that we were not sure what we were going to do with. We could have made pumpkin soup with it, but decide to take on a sweeter side. We made donuts – with rice flour. Savory~!

Since it is made with rice flour, these little donuts are totally gluten-free. They are extremely crispy on the outside and chewy inside.

We posted sweet potato rice donuts recipe several years ago and many of our readers loved the recipe. This is a pumpkin version that you will like as well.

This is another way we could feed our kids who HATES anything pumpkin except pumpkin pie. We think they were happy that we didn’t serve pumpkin soup for dinner.

We cooked the pumpkin in a water and mashed. You can use canned pumpkin if you wish. Add sugar and the spices. Try using mashed pumpkins to make Korean pumpkin salad. It’s a great Korean side dish to present for fall table.

How the dish comes together

Mix in rice flour. We used Mocchi flour which is made of short grain sweet rice.

Then add coconut milk. Any milk will do fine. You can adjust the mount of milk to get the sticky consistency you desire. Very forgiving recipe, indeed.

The batter is done. So short and unfussy.

Heat oil over medium-low heat until hot, drop the dough using a teaspoon size cookie scoop. Makes life easier. Dip the cookie scoop in the oil first before you scoop the dough. That will prevent from sticking and release the dough easily.

Deep-fry until they show deep golden brown, about 3-4 minutes. You need to make sure the oil temperature is not overly hot, otherwise it will burn outside easily.

Transfer to a plate lined with a piece of paper towel.

The while they are still hot, coat with cinnamon sugar.

Having a cup of hot fruit tea with these little munchkins… just steady for our lazy afternoon and calmed our sugar craving.

We can’t believe it is December already. A year went by rocket fast and we DO NOT like that.

• Yield: 4
• Prep: 20 minutes
• Cook: 20 minutes
• Total: 40 minutes

Ingredients

• 1-1/2 cup cooked and mashed pumpkin
• 3-1/4 cup mocchi rice flour, sweet short grain rice flour
• 1/2 cup sugar
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ginger
• 1/4 teaspoon nutmeg
• 1 cup warm coconut milk or almond milk
• oil for frying
• cinnamon sugar for coating

Method

1. In a large mixing bowl, combine pumpkin, salt, cinnamon, ginger, and nutmeg; mix well. Add the rice flour and rub with your hand to corporate.
2. Add the milk and mix well with a fork.
3. Heat oil over medium-low heat until hot. Drop the batter by teaspoonful using a cookie scoop if you have. Roll them around so that they are fried evenly until deep golden color appears, about 3-4 minutes. Be careful not to burn them and adjust the heat level accordingly.
4. Transfer the donuts onto a plate lined with a piece of paper towel to catch extra grease. Quickly coat them with cinnamon sugar. Serve warm or in room temperature.
5. For cinnamon sugar, mix 1/4 cup of granulated sugar with 1 tablespoons ground cinnamon