Jalapeño Pumpkin Cornbread Donuts Recipe

Name: Jalapeño Pumpkin Cornbread Donuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cups Stone Ground Medium Grind Cornmeal; 1/2 cups Whole Wheat Flour; 1 teaspoon Baking Powder; 1/4 teaspoons Baking Soda; 1/4 teaspoons Fine Grain Sea Salt; 1 whole Large Egg, At Room Temperature; 1/2 cups Plus 1 Tablespoon Low-fat Buttermilk, At Room Temperature; 1/3 cups Pumpkin Puree; 1 Tablespoon Honey; 1 Tablespoon Butter, Melted And Cooled; 2 teaspoons Hot Sauce, Or More To Taste; 2 Small Jalapenos, Divided (half Seeded And Finely Diced, Half Thinly Sliced)

Servings: persons

1/2 cups Stone Ground Medium Grind Cornmeal
1/2 cups Whole Wheat Flour
1 teaspoon Baking Powder
1/4 teaspoons Baking Soda
1/4 teaspoons Fine Grain Sea Salt
1 whole Large Egg, At Room Temperature
1/2 cups Plus 1 Tablespoon Low-fat Buttermilk, At Room Temperature
1/3 cups Pumpkin Puree
1 Tablespoon Honey
1 Tablespoon Butter, Melted And Cooled
2 teaspoons Hot Sauce, Or More To Taste
2 Small Jalapenos, Divided (half Seeded And Finely Diced, Half Thinly Sliced)

1
Preheat toaster oven or oven to 425u00b0F and grease a 6-cavity donut pan.
2
In a medium bowl, whisk together cornmeal, flour, baking powder, baking soda and salt. Set aside.
3
Combine egg, buttermilk, pumpkin, honey, melted butter and hot sauce in a small bowl. Whisk ingredients until well combined.
4
Make a well in the center of the cornmeal-flour mixture, pour in the buttermilk mixture, and fold together until small lumps remain. Quickly stir in the chopped jalapeno.
5
Spoon mixture into the prepared pan and top each donut with jalapeno slices, lightly pressing the slices into the batter. Bake donuts at 425u00b0F for 13-15 minutes until a toothpick inserted in a donut comes out clean.
6
Allow donuts to cool in pan for at least 5 minutes before removing. Serve donuts warm with butter and honey.

354

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cups Stone Ground Medium Grind Cornmeal, 1/2 cups Whole Wheat Flour, 1 teaspoon Baking Powder, 1/4 teaspoons Baking Soda, and more.

Yes, Jalapeño Pumpkin Cornbread Donuts falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Jalapeño Pumpkin Cornbread Donuts

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