Pumpkin Maple Butter Swirled Donut Muffins

I love donuts but no longer eat them often. One of the first recipes I ever tried making on my own (back when I was in 7th grade) was a donut recipe and also have a great yeasted donut recipe that I have posted on the blog, but its been a while that I have made them at home, for the fear that I will end up eating a good portion of them.

For people who don’t want to take out their frying pans and indulge in donuts, I am sharing this recipe for Pumpkin Maple Butter Swirled Donut muffins today on the blog. Topped with melted butter and cinnamon sugar, they combine the taste of donuts, but in a baked muffin form. Its a win-win situation for donut lovers who are watching their weight, but still want the occasional carbs aka people like me!

I had developed this recipe in collaboration with Sprouts and their newly launched line of pumpkin products and you can also find the recipe along with other mouthwatering recipes on their website . Since it’s still pumpkin spice season I thought I will share it here on the blog, in case you missed it there.

Pumpkin Maple Butter Swirled Donut Muffins

If you have a Sprouts close to you, I highly recommend their maple pumpkin butter for these. Its just adds to the flavor of the donut muffins. The maple butter is also great on toast, or on these pumpkin maple butter cheesecake bars recipe that I shared a few weeks back. If you do not live close to a Sprouts,  despair not. You can still make these and skip using it. You can also get creative and use homemade preserve or nutella or any other flavored butter for the swirl. Share results if you do decide to substitute.

I adapted this recipe from here, but since I made quite a few changes it was only on the third attempt that I got it right. Thankfully, I had taste testers to get them off my hand each time I tried it and eventually developed a recipe I liked. Substituting half of the butter with applesauce and replacing half of the all purpose flour with whole wheat flour makes these donut muffins even better, since you can feel a tad less guilty eating them.

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Buttermilk Biscuits | The Novice Housewife

This post on buttermilk biscuits and homemade egg mcmuffins was supposed to go live on Father’s Day. It even started with this line: “With Father’s Day today, its only apt to post this recipe.”

But as you might have noticed, it did not go live on Father’s Day and instead on a Tuesday which I generally reserve for indian food as part of my Garam Masala Tuesdays series.

It is never to late to honor the special man in our life- who is there no matter what. And I dont need a single day to make my father know how much he means to me. I have mentioned this before as well, he is one person who always goes through my posts. Reads them, comments on them and then later sometimes even talks to me about the post. And no matter how mad he is at my decisions, he is always looking out for me and supporting me the best way he can.

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whole wheat banana crumb muffins-002

So all that thing of me being allergic to bananas- it doesn’t hold anymore.

Im sure you must be wondering what I am talking about- so for the uninitiated for a while I thought I was allergic to bananas because every time I ate them or had them in cakes or muffins or smoothies I would get a pain in my stomach. Like a really bad pain. But for the past couple of months I have been eating bananas and have noticed no cramps or any other problem. Maybe it was something with US bananas, because odd as it may sound, the problem only persisted when I was in the US. Here in India I have been eating bananas with no such problem. And with that issue gone, it was only a matter of time when I would end up baking with black, rotten looking bananas.

And these banana crumb muffins happened.

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