Jalapeño Pumpkin Cornbread Donuts

Spice up your breakfast with these hearty and moist whole grain cornbread 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

View the full recipe at Toaster Oven Love →