Butternut squash and cranberry muffins

    Butternut squash and cranberry muffins

    Recipe photo: 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.
    See all 12 recipes

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (16)


    Made half a recipe, and since I wanted big muffins, ended up with eight. Not sure why the recipe author has both ground nutmeg and freshly-grated nutmeg (?), but I used all freshly-grated. The other thing that puzzled me was putting fresh ginger root in a garlic press (and I have a good one) because that simply didn't work. I ended up finely grating the ginger. This does have a lot of ingredients, but the end result is good. The taste mimics pumpkin bread, they're moist, not overly sweet, and I like that pop of tartness from the cranberries. Nice recipe BITWITCH.  -  09 Oct 2014  (Review from Allrecipes US | Canada)


    Didn't have fresh cranberries so I soaked dried ones in hot water. Also used 1 tsp. ground ginger instead of fresh, and 1 1/4 tsp. fresh ground nutmeg. 1 cup w/w flour, 2 cups white. Turned out very nice. Will make again ??  -  18 Nov 2014  (Review from Allrecipes US | Canada)


    I really liked this recipe! It's nice to be able to use up a substantial amount of squash in one recipe, and the coconut oil, squash, spices, and cranberry go very well together. I didn't have fresh nutmeg or safflower oil, so skipped the grated nutmeg and used applesauce instead of the safflower oil. I halved the sugar and then sprinkled a bit more brown sugar over the top, which caramelized nicely. Also, while mixing, I poured a bit of boiling water over it to help melt the coconut oil. I think some chopped walnuts would make this a 5 star recipe, but I didn't add them this time so that my son could take it to his nut-free school in his lunchbag.  -  04 Dec 2014  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate