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    You are in: Home / Recipes / Butternut Squash Muffins With Cranberries Recipe
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    Butternut Squash Muffins With Cranberries

    Butternut Squash Muffins With Cranberries. Photo by auce99

    1/1 Photo of Butternut Squash Muffins With Cranberries

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    Lennie's Note:

    Tore this recipe out of an old calendar and recently found the clipping -- haven't made them but they sure sound good, so I thought I'd share!

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    Units: US | Metric


    1. 1
      Preheat oven to 375F; spray a 12-cup muffin pan with nonstick cooking spray, or use paper liners; set aside.
    2. 2
      In a large mixing bowl, whisk together the flour, sugar, spices, baking powder, baking soda and salt.
    3. 3
      In a separate mixing bowl, thoroughly whisk together the squash, egg, oil and milk.
    4. 4
      Add the wet ingredients all at once into the dry ingredients and mix just until combined; it's important NOT to overmix.
    5. 5
      Fold in the cranberries.
    6. 6
      Spoon batter into prepared muffin cups and bake in preheated oven for 16 to 20 minutes, or until a tester inserted into the centre of the muffins comes out clean.
    7. 7
      Cool muffins on wire racks.

    Ratings & Reviews:

    • on October 09, 2012


      Loved this recipe. Used applesauce to cut down on the oil and agave to cut down on the sugar by using 3/4 of it and the rest of the oil and sugar recommended. I also added a little oatmeal and cut back on the flour and some sliced almonds. They baked up nice and were not too sweet. A nice healthy guilt free baked good with coffee in the morning without the sugar and guilt. Good use of the squash too.

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    • on October 28, 2011


      DELICIOUS! Even picky hubby loved them. I doubled it, cut out 1/4 c of sugar, used 1.5 cups white flour, and 3 cups of wheat flour. Next time, I'd like to try more cranberries and figure out how to substitute honey for the sugar, and use coconut oil - just for a healthier muffin. Doubled, this recipe made 32 muffins! Perfect for our large family!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 17, 2011


      Very moist and fluffy. Would be great with nuts added too, or some coconut. Like others I also substituted applesauce for some of the oil and used about 1/2 C. whole wheat flour in place of 1/2 C. of white flour. The recipe made 15 good sized muffins. Will definitely use this recipe again.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (9)


    Nutritional Facts for Butternut Squash Muffins With Cranberries

    Serving Size: 1 (1078 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 292.9
    Calories from Fat 131
    Total Fat 14.6 g
    Saturated Fat 1.3 g
    Cholesterol 16.5 mg
    Sodium 273.9 mg
    Total Carbohydrate 37.8 g
    Dietary Fiber 1.3 g
    Sugars 17.8 g
    Protein 3.4 g

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