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

Gluten-free Pumpkin Rice Donuts served with a cup of tea.

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

Since it is made with rice flour, these little donuts are totally gluten-free. They are extremely crispy on the outside and very chewy inside. If you like Korean style rice donuts, you will love this pumpkin sweet treat.

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

Butternut squash peeled and sliced.

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

I cooked the pumpkin in a water and mashed. You can use canned pumpkin if you wish. Add sugar and the spices.

Try my pumpkin pie crunch dessert recipe for another delicious pumpkin treat!

How to make Pumpkin Rice Donuts

Rice flour added to pumpkin squash mixture.

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

Coconut milk added to pumpkin squash mixture.

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.

Donut batter completed.

The batter is done. So quick and simple.

Dropping pumpkin donut batter in hot oil using a cookie scoop.

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 very easily.

Straining pumpkin rice donuts using a mesh strainer.
Fried pumpkin rice donuts transferred   on a paper towel.

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.

Pumpkin rice donuts coating with cinnamon sugar.

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

Pumpkin rice donut with served with tea.
Pumpkin rice donuts showing chewy texture inside.

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

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

More Pumpkin Recipes

Gluten-free Pumpkin Rice Donuts are served with a cup of tea.

Gluten-Free Pumpkin Rice Donuts

Crispy yet soft and chewy inside, these traditional Korean pumpkin rice donuts are made with pumpkin, glutenous rice and spices, then coated with cinnamon sugar. It's a gluten-free treat!
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  • 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


  • 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.
  • Add the milk and mix well with a fork.
  • 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.
  • 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.
  • For cinnamon sugar, mix 1/4 cup of granulated sugar with 1 tablespoons ground cinnamon
Did you make this recipe?Tag @beyondkimchee on Instagram. I love to see your masterpiece.