Winter Squash Muffins with Cranberries

Winter Squash Muffins with Cranberries

1 Review
From: EatingWell Magazine, January/February 2016

Grated winter squash, such as butternut or acorn, adds a bit of sweetness and keeps these tender muffins moist in this easy recipe. Shredded zucchini is a good substitute in summertime.

Ingredients 12 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 12 servings
Nutrition per serving may change if servings are adjusted.
  • ½ cup old-fashioned rolled oats
  • 1½ cups white whole-wheat flour
  • ⅓ cup sugar
  • 1½ teaspoons baking powder
  • ¾ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground nutmeg
  • 1½ cups shredded raw winter squash, such as butternut
  • ½ cup chopped fresh cranberries or dried cranberries
  • ½ cup toasted pecans, coarsely chopped (optional)
  • 2 large eggs
  • ½ cup low-fat plain yogurt, regular or Greek
  • 3 tablespoons canola oil
  • 3 tablespoons pure maple syrup
  • 1 small apple, peeled, if desired, and shredded


  • Active

  • Ready In

  1. Preheat oven to 375°F. Line 12 ( ½-cup) muffin cups with paper liners and lightly coat with cooking spray. (Alternatively, coat muffin tin with cooking spray and omit liners.)
  2. Pulse oats in a food processor until ground to the texture of breadcrumbs. Transfer to a mixing bowl and whisk in flour, sugar, baking powder, baking soda, cinnamon, salt, allspice and nutmeg. Stir in squash, cranberries and pecans (if using).
  3. Whisk eggs, yogurt, oil and syrup in another mixing bowl. Stir in apple. Add the squash mixture and fold until evenly moistened. Divide the batter among the muffin cups, filling them almost to the top.
  4. Bake until the muffins are golden brown and the tops spring back when lightly touched, 20 to 25 minutes. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool for at least 5 minutes before serving.
  • Make Ahead Tip: Store airtight at room temperature for up to 2 days or individually wrap and freeze for up to 1 month.
  • Equipment: Muffin tin with 12 ( ½-cup) cups
  • DIY Muffin Cups: Make your next batch of muffins or cupcakes the ultimate grab-and-go treat by lining your tin with muffin liners. No liners? No problem. Use 5-inch squares of parchment paper, coat each muffin cup with cooking spray, and push each square into the cups using a small can or bottle, pressing the paper up the sides. (It's OK if some of the paper is sticking out over the rim.) Fill each cup as directed.

Nutrition information

  • Serving size: 1 muffin
  • Per serving: 161 calories; 5 g fat(1 g sat); 3 g fiber; 27 g carbohydrates; 4 g protein; 9 mcg folate; 32 mg cholesterol; 11 g sugars; 9 g added sugars; 1,404 IU vitamin A; 3 mg vitamin C; 70 mg calcium; 2 mg iron; 257 mg sodium; 130 mg potassium
  • Nutrition Bonus: Vitamin A (28% daily value)
  • Carbohydrate Servings: 2
  • Exchanges: 1 starch, ½ other carbohydrate, 1 fat

Reviews 1

January 23, 2017
profile image
By: Lisa H.
Hearty and tasty muffins. What with the prep and the 35-40 minutes of baking + resting, it's good to take care of whatever steps you can the night before.
More Reviews