Jalapeño Pumpkin Cornbread Donuts

Spicy and savory cornbread donuts made with buttermilk, pumpkin and whole wheat flour.

Author: Brie
Serves: 6 Donuts


1/2 cup stone ground medium grind cornmeal (We use Bob’s Red Mill Brand)
1/2 cup whole wheat flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 large egg (at room-temp)
1/2 cup + 1 tablespoon low-fat buttermilk (at room-temp)
1/3 cup canned pumpkin puree
1 tablespoon butter, melted and cooled
1 tablespoon honey
2 teaspoons or up to 1 tablespoon hot sauce (we used Cholula Hot Sauce)
2 small jalapeños divided, one seeded and finely diced (about 1.5 tablespoons) and one thinly sliced for topping

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Stay Fancy! ;)

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