Jalapeño Pumpkin Cornbread Donuts

Preheat toaster oven or oven to 425ºF and grease a 6-cavity donut pan.

In a medium bowl, whisk together cornmeal, flour, baking powder, baking soda and salt. Set aside.

Combine egg, buttermilk, pumpkin, honey, melted butter and hot sauce in a small bowl. Whisk ingredients until well combined.

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 jalapeño.

Spoon mixture into the prepared pan and top each donut with jalapeño slices, lightly pressing the slices into the batter. Bake donuts at 425ºF for 13–15 minutes until a toothpick inserted in a donut comes out clean.

Allow donuts to cool in pan for at least 5 minutes before removing. Serve donuts warm with butter and honey.