Butternut squash and cranberry muffins

    (17)
    40 min

    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.


    1 person made this

    Ingredients
    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

    Method
    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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    Reviews & ratings
    Average global rating:
    (17)

    Reviews in English (16)

    by
    8

    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)

    by
    7

    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)

    by
    5

    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)

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