9 Reviews

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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ann366_12218570 October 09, 2012

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!

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Cara Lee October 28, 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.

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Pinkytz January 17, 2011

Tasty muffins! Like others, I substituted apple sauce (homemade, unsweetened) for most of the oil, I also used left over acorn squash instead of butternut, and sub'ed whole wheat for 1 cup of the flour. In spite of all the changes, they still baked up nice and light. I really like the tartness of the cranberries, so I'll probably increase to more than a cup in the future, though that's a matter of personal taste.

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PioneerValleyGirl January 15, 2011

These are very good. I love the tartness of the cranberries with he sweetness of the muffin. They are very light. The only change I made was to use 1 tsp of cinnamon with 1/2 tsp of pumpkin pie spice, for the spice part. Thanks for sharing!

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cookingmother January 16, 2010

These turned out pretty good! I had to use dried cranberries since fresh aren't available around here, so I'm sure they would be even better with fresh!

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ajt575s July 31, 2009

Wow! These were just great! These muffins were EXTREMELY light and fluffy and moist which is what is sooo good. Some changes I made: I didn't have a butternut squash so I used a different kind of squash. I also didn't have cranberries so I used the same amount of small diced apple. For healthiness I did half apple sauce from the oil and 1% milk. I got 18 muffins out of this and I made big ones too which is even better than 12!

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ktreeps November 07, 2008

This is a pretty good recipe! The only change I made, aside from doubling it, was I used applesauce in place of a little over half of the canola oil. The cranberries are very tart, and I suspect that many people would prefer the recipe with sweetened cranberries, but I sort of like the tartness. Thank you for sharing this recipe!

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PeacemongerNC March 01, 2007

The person who posted this recipe said it sounded good but never tried it. I got the same recipe from Harrowsmith magazine, made it and everyone trying the muffins gave rave reviews. A definite keeper.

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billbarbo October 27, 2005
Butternut Squash Muffins With Cranberries