Autumn Harvest Butternut Squash and Cranberry Muffins
These delightful muffins combine the rich, earthy flavor of butternut squash with the tart brightness of fresh cranberries, making them the perfect treat for the fall season. Originally torn from an old calendar, this recipe was rediscovered with excitement as it promises a moist, flavorful bite that embodies the best of autumn. Perfect for breakfast, a midday snack, or a festive addition to your holiday brunch, these muffins are sure to please family and friends alike!
N/A
Servings
150
Calories
14
Ingredients
Ingredients
all-purpose flour
2 1/4 cups
granulated sugar
1 cup
cinnamon
1 teaspoon
mace
1/4 teaspoon
nutmeg
1/4 teaspoon
ground cloves
1/8 teaspoon
baking powder
2 teaspoons
baking soda
1 teaspoon
salt
1/2 teaspoon
cooked mashed butternut squash
1 cup (or pureed)
large egg
1 (beaten)
canola oil
3/4 cup (or any vegetable oil)
whole milk
1/2 cup
fresh cranberries
1 cup (coarsely chopped)
Instructions
1
Preheat your oven to 375°F (190°C). Lightly spray a 12-cup muffin pan with nonstick cooking spray, or line with paper liners. Set aside.
2
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, cinnamon, mace, nutmeg, ground cloves, baking powder, baking soda, and salt until well combined.
3
In a separate mixing bowl, blend together the cooked and mashed or pureed butternut squash, beaten egg, canola oil, and whole milk until the mixture is smooth.
4
Pour the wet ingredients into the dry ingredients all at once and gently mix using a wooden spoon or spatula. Stir just until everything is combined; be careful not to overmix or the muffins may become tough.
5
Fold in the coarsely chopped fresh cranberries, ensuring they are evenly distributed throughout the batter.
6
Spoon the batter into the prepared muffin cups, filling each about two-thirds full.
7
Bake in the preheated oven for 16 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8
Once baked, remove the muffins from the oven and allow them to cool in the pan for about 5 minutes before transferring them to wire racks to cool completely.
Nutrition Information
8 g
Fat
19.5 g
Carbs
1.33 g
Protein
0.83 g
Fiber
5.17 g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What are Autumn Harvest Butternut Squash and Cranberry Muffins?
They are a delightful fall treat combining the rich, earthy flavor of butternut squash with the tart brightness of fresh cranberries.
What temperature should the oven be set to?
The oven should be preheated to 375°F (190°C).
How should I prepare the muffin pan?
Lightly spray a 12-cup muffin pan with nonstick cooking spray or line it with paper liners.
Which dry ingredients are used in this recipe?
The dry ingredients include all-purpose flour, granulated sugar, cinnamon, mace, nutmeg, ground cloves, baking powder, baking soda, and salt.
How should the butternut squash be prepared?
The butternut squash should be cooked and then either mashed or pureed.
What wet ingredients are mixed together?
The wet ingredients consist of pureed butternut squash, a beaten egg, canola oil, and whole milk.
How do I combine the wet and dry ingredients?
Pour the wet ingredients into the dry ingredients all at once and gently mix using a wooden spoon or spatula.
What happens if I overmix the batter?
Overmixing the batter may result in muffins that are tough.
When should I add the cranberries?
Fold in the coarsely chopped fresh cranberries after the wet and dry ingredients have been combined.
How full should the muffin cups be?
Fill each muffin cup about two-thirds full with the batter.
How long do these muffins need to bake?
Bake the muffins for 16 to 20 minutes.
How can I tell when the muffins are finished baking?
The muffins are done when a toothpick inserted into the center comes out clean.
What is the cooling process for the muffins?
Allow them to cool in the pan for about 5 minutes before transferring them to wire racks to cool completely.
How many calories are in each muffin?
Each muffin contains approximately 150 calories.
What is the fat content per serving?
Each muffin has 8 grams of fat.
How many carbohydrates are in one muffin?
There are 19.5 grams of carbohydrates per serving.
What is the protein content of these muffins?
Each muffin provides 1.33 grams of protein.
How much fiber is in each muffin?
The fiber content is 0.83 grams per muffin.
How much sugar is in a single muffin?
There are 5.17 grams of sugar in each muffin.
What spices give the muffins their flavor?
The flavor comes from a blend of cinnamon, mace, nutmeg, and ground cloves.
Can I use a different type of oil?
Yes, you can use canola oil or any other vegetable oil.
What type of milk does this recipe require?
The recipe calls for 1/2 cup of whole milk.
What kind of egg is used in the recipe?
The recipe requires one large egg, beaten.
How many ingredients are in this recipe?
There are 14 ingredients in total.
How should the cranberries be prepared?
The fresh cranberries should be coarsely chopped.
Does this recipe include salt?
Yes, the recipe uses 1/2 teaspoon of salt.
Is there mace in this recipe?
Yes, it includes 1/4 teaspoon of mace.
Is there nutmeg in this recipe?
Yes, it includes 1/4 teaspoon of nutmeg.
What is the origin of this recipe?
This recipe was originally torn from an old calendar and rediscovered.
What are the main tags for this recipe?
Key tags include butternut squash, cranberries, muffins, fall recipes, and autumn baking.