Butternut squash and cranberry muffins

Butternut squash and cranberry muffins


1 person made this

About this recipe: Gorgeously vibrant and nutritious, these cranberry and butternut squash muffins are ideal for the autumn and winter months. Very tasty served with honey or sweetened cream cheese.


Makes: 24 muffins

  • 370g plain flour
  • 200g caster sugar
  • 220g brown sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon bicarbonate of soda
  • 1/4 teaspoon freshly grated nutmeg, or more to taste
  • 110g fresh cranberries, or more to taste
  • 470g mashed, cooked butternut squash
  • 4 large eggs, lightly beaten
  • 120ml coconut oil
  • 120ml safflower oil
  • 1 (2.5cm) piece fresh root ginger, minced

Prep:15min  ›  Cook:25min  ›  Ready in:40min 

  1. Preheat oven to 180 C / Gas 4. Line 2 12-hole muffin tins with paper cases.
  2. Mix flour, caster sugar, brown sugar, cinnamon, baking powder, ground nutmeg, cloves, bicarb, 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 just mixed. Spoon into the prepared muffin paper cases.
  3. Bake in the preheated oven until a skewer inserted in the centre of a muffin comes out clean, about 25 minutes.

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