The Pioneer Woman Tasty Kitchen
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Jalapeño Pumpkin Cornbread Donuts

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Level: Easy

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Description

Add a little heat to your next meal!

Ingredients

  • ½ cups Stone Ground Medium Grind Cornmeal
  • ½ cups Whole Wheat Flour
  • 1 teaspoon Baking Powder
  • ¼ teaspoons Baking Soda
  • ¼ teaspoons Fine Grain Sea Salt
  • 1 whole Large Egg, At Room Temperature
  • ½ cups Plus 1 Tablespoon Low-fat Buttermilk, At Room Temperature
  • ⅓ cups Pumpkin Puree
  • 1 Tablespoon Honey
  • 1 Tablespoon Butter, Melted And Cooled
  • 2 teaspoons Hot Sauce, Or More To Taste
  • 2  Small Jalapeños, Divided (half Seeded And Finely Diced, Half Thinly Sliced)

Preparation

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.

2 Comments

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Profile photo of Brie at Toaster Oven Love

Brie at Toaster Oven Love on 11.22.2015

Thanks for catching that Janet! I’ve updated the recipe since you certainly need the Jalapeños :)

Profile photo of Janet Anderson

Janet Anderson on 11.20.2015

This recipe omits the jalapenos. They are the last ingredient in the original recipe on the Toaster Oven Love website,

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