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Butternut Squash and Cranberry Muffins
October 29, 2014

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 nutmeg (increase ground nutmeg by same amt), substituted olive oil for safflower oil, used small wild low-bush cranberries (frozen when added to mix). The muffins came out okay, if a little greasy when served warm (I used ungreased, paper-lined muffin tins, standard and mini-muffin sizes). This seems to happen when using coconut oil in most baked goods if you don't adjust the dry ingredients. The muffins were much better the next morning after cooling uncovered on counter (seemed less greasy, as coconut fat is solid @ room temp), with nice crisp tops. The crumb is nice but the muffins are too homogenous/blah texture-wise; however, I prefer more texture in my muffins. I will make this again, adding 1 1/2- 2 c of toasted chopped walnuts or pecans and doubling the amount of cranberries. I'll probably use all olive oil (or at least sub unsweetened applesauce)to omit coconut oil to reduce the saturated fat and hopefully mitigate the greasiness when served warm. The sweetness and flavor are good, even with the reduced sugar and without the fresh grated nutmeg. Thanks for a great use of squash and cranberries!!

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