Jalapeño Pumpkin Cornbread Donuts. A moist and spicy cornbread donut perfect as buns for fried egg sandwiches, with vegetarian chili or warmed with butter and honey as a late night snack.
After cracking open a can of pumpkin for last week’s Pumpkin Ricotta Stuffed Maple French Toast I had a mason jar full of pumpkin on my hands and 5-7 days to make good use of it.
Three attempts at adapting our Cheddar Sriracha Cornbread Donuts recipe later my pumpkin problem was finally solved. We had a freezer full of Jalapeño Pumpkin Cornbread Donuts – Yay! Aaaaand a tasty recipe to share with you 🙂
Although we have been going steady with sriracha sauce for a few years now we do have room in our hearts and bellies for other hot sauces too. One of them being Cholula Hot Sauce. Cholula is a south of the border original that has a mild heat and smoky flavor from its blend of dried peppers.
When added to cornbread it contributes a layer of savory spices but loses some of it’s heat which makes it perfect to pair with a seeded and diced jalapeño.
Speaking of jalapeños, don’t skimp on the sliced jalapeño topping, it’s not only cute but adds even more flavor and heat to these savory donuts.
Despite their name you won’t taste the pumpkin in these donuts but you will know it’s there. The creamy pumpkin adds moisture that balances out the coarse texture of the medium grind cornmeal perfectly.
Not soggy, not dry just a delicious, moist and hearty cornmeal donut. Tasty on their own, these donuts would also make the perfect buns for a few black bean veggie burgers topped with Jalapeño Roasted Cauliflower.
So at this point, if you’ve got a donut pan, an open can of pumpkin and some jalapeños I think you know what you need to do 🙂
Buns for fried egg sandwiches, with vegetarian chili or warmed with butter and honey as a late night snack I’m sure you will be able to find plenty of ways to enjoy these tasty Jalapeño Pumpkin Cornbread Donuts.
Nutritional Information is an estimate for 1 Donut.