Butternut Squash and Cranberry Muffins

Butternut Squash and Cranberry Muffins are a delightful treat that perfectly blends the sweet and savory tastes of fall. These muffins are not only delicious but also packed with nutrition. The combination of butternut squash and cranberries adds a burst of flavor and color, making them a perfect snack or breakfast item.

Why Make This Recipe

Making Butternut Squash and Cranberry Muffins is a great way to use seasonal ingredients. They are perfect for a cozy morning or a gathering with friends. Plus, these muffins are easy to make and can be enjoyed by everyone. The muffins are moist, flavorful, and a wonderful way to get some veggies into your diet!

How to Make Butternut Squash and Cranberry Muffins

Ingredients:

3 cups all-purpose flour
1 cup white sugar
1 cup brown sugar
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon ground nutmeg
0.5 teaspoon ground cloves
0.5 teaspoon baking soda
0.25 teaspoon freshly grated nutmeg, or more to taste
1 cup fresh cranberries, or more to taste
2 cups mashed, cooked butternut squash
4 large eggs, lightly beaten
0.5 cup coconut oil
0.5 cup safflower oil
1 (1 inch) piece fresh ginger, peeled and pressed through a garlic press

Directions:

Preheat the oven to 350 degrees F (175 degrees C). Grease or line 24 muffin cups with paper liners.
In a bowl, mix the flour, white sugar, brown sugar, cinnamon, baking powder, ground nutmeg, cloves, baking soda, and freshly grated nutmeg together; fold in cranberries.
In a separate bowl, beat the butternut squash, eggs, coconut oil, safflower oil, and ginger together until smooth. Stir this mixture into the flour mixture until the batter is just mixed.
Spoon the batter into the prepared muffin cups.
Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 25 minutes.

How to Serve Butternut Squash and Cranberry Muffins

These muffins are great warm or at room temperature. Serve them with a pat of butter or a drizzle of honey for extra flavor. They also make a lovely addition to a brunch table or can be packed in lunchboxes for a tasty snack.

How to Store Butternut Squash and Cranberry Muffins

Store the muffins in an airtight container at room temperature for up to three days. You can also freeze them for longer storage. Just make sure to wrap them well to prevent freezer burn. When you're ready to enjoy them, thaw and reheat for the best taste.

Tips to Make Butternut Squash and Cranberry Muffins

Make sure your butternut squash is well-cooked and mashed for a moist muffin.
You can adjust the amount of cranberries based on your taste. More cranberries mean more tartness!
If you like it spicy, add a little more ginger or cinnamon to the batter.

Variation

For a healthy twist, you can use whole wheat flour instead of all-purpose flour. You can also add nuts like chopped walnuts or pecans for some crunch.

FAQs

1. Can I use canned butternut squash?
Yes, you can use canned butternut squash puree. Just make sure it doesn't have added sugar.

2. Can I replace cranberries with another fruit?
Absolutely! You can use blueberries, diced apples, or even raisins as a substitute.

3. How do I know when the muffins are done?
The muffins are done when a toothpick inserted into the center comes out clean. If it has wet batter on it, they need more time in the oven.