Butternut Squash Muffins with Cranberries
Bring a cozy burst of autumn flavor to your table with these irresistible Butternut Squash Muffins with Cranberries. Perfectly moist and subtly spiced with cinnamon and nutmeg, these muffins are naturally sweetened with creamy butternut squash puree and a duo of granulated and brown sugar. Each bite is studded with tart dried cranberries and optional crunchy nuts for a delightful texture contrast. Easy to prepare in just 15 minutes, these muffins combine wholesome ingredients to create a treat that’s as nutritious as it is delicious. Ideal for breakfast, brunch, or a snack, they’re baked to golden perfection in under 25 minutes. Plus, they’re freezable, making them perfect for meal prepping! Whether enjoyed warm with a cup of coffee or packed as an on-the-go snack, these butternut squash muffins are sure to become a household favorite.
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Recipe Information
Ingredients
- 1 cup Butternut squash puree
- 1.75 cups All-purpose flour
- 0.5 cup Granulated sugar
- 0.25 cup Light brown sugar
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Salt
- 2 large Eggs
- 0.5 cup Vegetable oil
- 1 teaspoon Vanilla extract
- 0.75 cup Dried cranberries
- 0.25 cup Milk
- 0.5 cup Chopped pecans or walnuts (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease each cup with cooking spray.
In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt until evenly combined.
In a separate medium bowl, whisk the eggs until lightly beaten. Add the butternut squash puree, vegetable oil, milk, and vanilla extract. Mix until smooth.
Create a well in the center of the dry mixture and pour the wet ingredients into the well. Gently fold the wet and dry ingredients together until just combined. Do not overmix; the batter should be slightly lumpy.
Gently fold in the dried cranberries and chopped nuts (if using).
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 of the way full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few crumbs attached.
Remove the muffins from the oven and let them cool in the pan for 5 minutes. Transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition Facts
Calories |
3237 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.0 g | 203% | |
| Saturated Fat | 22.8 g | 114% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 378 mg | 126% | |
| Sodium | 1895 mg | 82% | |
| Total Carbohydrate | 425.7 g | 155% | |
| Dietary Fiber | 26.2 g | 94% | |
| Total Sugars | 230.5 g | ||
| Protein | 44.0 g | 88% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 339 mg | 26% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 1317 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
