Butternut Squash Muffins With Cranberries

Total Time
Prep 10 mins
Cook 20 mins

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!

Ingredients Nutrition


  1. Preheat oven to 375F; spray a 12-cup muffin pan with nonstick cooking spray, or use paper liners; set aside.
  2. In a large mixing bowl, whisk together the flour, sugar, spices, baking powder, baking soda and salt.
  3. In a separate mixing bowl, thoroughly whisk together the squash, egg, oil and milk.
  4. Add the wet ingredients all at once into the dry ingredients and mix just until combined; it's important NOT to overmix.
  5. Fold in the cranberries.
  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. Cool muffins on wire racks.
Most Helpful

5 5

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.

5 5

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!

5 5

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.