Squash Cranberry Muffins are perfect for Fall. My kids loved them! The other day I roasted a kabocha squash. I was going to use it in my Quinoa and Brussel Sprouts dish, but I ended up roasting it too long and it turned to mush. So I pureed it and decided to use it in these Squash Cranberry Muffins. My picky kids loved them! They are super easy to make. Vegan and gluten free. I used part sorghum flour for these since I was out of oat flour. Feel free to use gluten free oat flour as well. If you enjoy this recipe, you may also enjoy my gluten free butternut squash bread or my pumpkin chocolate chip muffins.
I am still trying to use up all the food in my fridge and that is why I added cranberries and also chocolate chips. You can really add in anything you like. I know it’s hard to find cranberries that are not sweetened with sugar. Well I found some at Natural Grocers that were apple sweetened. I believe Eden Foods also sweetens their cranberries with fruit.
Squash Cranberry Muffins
Yields 12 standard muffins or 6 jumbo muffins
The flavors of cranberries and squash go perfect in these healthy muffins!
5 minPrep Time
25 minCook Time
30 minTotal Time
- 2 cups sorghum flour (feel free to use gluten free oat flour as well)
- 1 1/2 tsp baking powder
- 2 tsp cinnamon
- 1/4 tsp ginger
- 1/4 tsp nutmeg
- 1/4 tsp cloves
- 1/2 tsp sea salt
- 1 1/2 cups pureed squash (I used kabocha, but butternut will work too)
- 1/3 cup maple syrup
- 2 flax eggs (you can also use real eggs)
- 1 tsp vanilla extract
- 1/4 cup almond milk (or milk of choice)
- 1/3 cup dried cranberries
- 2 T chocolate chips (optional)
- Preheat oven to 350.
- Mix all dry ingredients in one bowl .
- Mix wet in another bowl .
- Add wet to dry and mix until combined.
- Fold in the cranberries and chocolate chips.
- Spoon batter into lined muffin pans .
- I used a jumbo muffin pan with silicone liners .
- Bake for 20-25 minutes.
- Let the muffins cool completely before removing them from the pans.
- Store in an airtight container in the fridge.
- They should last a couple weeks. You can also freeze them for longer storage.
**I made jumbo muffins and cooked mine for about 20-25 minutes. If you choose to make standard muffins, you will need to adjust the cooking time accordingly. I am guessing they will only need about 12-15 minutes to cook. Enjoy!