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Butternut Squash and Cranberry Muffins

Rated as 4.43 out of 5 Stars

"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
Original recipe yields 24 servings (24 muffins)

Directions

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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.

Nutrition Facts


Per Serving: 228 calories; 10.3 g fat; 32.2 g carbohydrates; 3 g protein; 31 mg cholesterol; 62 mg sodium. Full nutrition

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Reviews

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  1. 21 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!!

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...

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...

I added a little more cranberrys, and I use left over squach from last nights dinner. I will for sure make them again! I would give them a 10

Our CSA farm share gives us a lot of squash this time of year, so I am always looking for new ways to use it. I used a kabocha squash (which cooks up and mashes very like Butternut), a little e...

Now, I don't like my muffins too sweet.. so I made some changes. I used 2 cups whole wheat flour, 1 cup all purpose, half of what the original recipe calls for both white and brown sugars, all s...