Butternut Squash and Cranberry Muffins

Butternut Squash and Cranberry Muffins

InvisiGyrl

"I got some butternut squash and cranberries (both I am not fond of) in my 'Bountiful Basket' last week. Not having a clue what to do with them, I came up with this surprisingly yummy muffin. I made up this recipe with what I had on hand. It is really very light, tasty, and not too sweet. I serve mine with honey or sweetened cream cheese. If possible, always choose organic."
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Ingredients

40 m servings 228 cals
Serving size has been adjusted!
Original recipe yields 24 servings

Nutrition

  • Calories:
  • 228 kcal
  • 11%
  • Fat:
  • 10.3 g
  • 16%
  • Carbs:
  • 32.2g
  • 10%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 62 mg
  • 2%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease or line 24 muffin cups with paper liners.
  2. Mix flour, white sugar, brown sugar, cinnamon, baking powder, ground nutmeg, cloves, baking soda, and freshly grated nutmeg together in a bowl; fold in cranberries. Beat butternut squash, eggs, coconut oil, safflower oil, and ginger together in a separate bowl until smooth; stir into flour mixture until batter is just mixed. Spoon batter into the prepared muffin cups.
  3. Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 25 minutes.

Reviews

Read all reviews 13
  1. 14 Ratings

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Most helpful positive review

Made half a recipe, and since I wanted big muffins, ended up with eight. Not sure why the recipe author has both ground nutmeg and freshly-grated nutmeg (?), but I used all freshly-grated. The...

Most helpful critical review

I reduced to 1/3 C Dark Brown sugar and 1/3 C granulated sugar. Also used only 2 large eggs, 2 tsp Ground Ginger and 1tsp. Ground cloves, 1/3 cup local honey, 1/2 C applesauce and they were fab!!

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Made half a recipe, and since I wanted big muffins, ended up with eight. Not sure why the recipe author has both ground nutmeg and freshly-grated nutmeg (?), but I used all freshly-grated. The...

Didn't have fresh cranberries so I soaked dried ones in hot water. Also used 1 tsp. ground ginger instead of fresh, and 1 1/4 tsp. fresh ground nutmeg. 1 cup w/w flour, 2 cups white. Turned out ...

I really liked this recipe! It's nice to be able to use up a substantial amount of squash in one recipe, and the coconut oil, squash, spices, and cranberry go very well together. I didn't have...

I reduced to 1/3 C Dark Brown sugar and 1/3 C granulated sugar. Also used only 2 large eggs, 2 tsp Ground Ginger and 1tsp. Ground cloves, 1/3 cup local honey, 1/2 C applesauce and they were fab!!

Made recipe as written w/ these changes: used half whole-wheat pastry flour and half all-purpose flour, used half the white sugar called for and 1/4 c less brown sugar, omitted freshly grated nu...

Not bad, had a decent crown but then again with this much sugar I feel like they are more a desert cake then a breakfast type muffin. If you put a lot of sugar in anything it usually tastes good...

Good muffin overall, flavorful and hearty. I made 1/2 batch (12) with 1/3 c of each sugar. Cut cloves by half, was still pretty prominent. Substituted applesauce for safflower oil. Used shredd...

Pretty good! I have tons of butternut squash and loved that I could use up a whole BNSquash with this recipe. I think my personal preference would be to add some oats or whole wheat flour to t...

Amazing muffins. Almost like pumpkin pie with a tang from the cranberries. I didn't make any changes but I was pretty liberal with the cranberries...you can't have enough fresh cranberries.

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