Pumpkin Squash Cranberry-Walnut Muffins Recipe

Name: Pumpkin Squash Cranberry-Walnut Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups squash baked pumpkin; 1 stick butter; 2 eggs; 1 cup sugar; 1 1/4 cups flour; 1/2 teaspoon salt; 1 teaspoon baking soda; 1/2 teaspoon cinnamon; 1 teaspoon vanilla; 1/2 cup chopped walnuts; 1/2 cup dried cranberries

Servings: persons

2 cups squash baked pumpkin
1 stick butter
2 eggs
1 cup sugar
1 1/4 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon cinnamon
1 teaspoon vanilla
1/2 cup chopped walnuts
1/2 cup dried cranberries

1
Preheat oven 350 degrees.
2
Spray muffin pan (or one loaf pan for bread) with olive oil spray.
3
Place dry ingredients in a medium bowl.
4
Mix and set aside.
5
Whip eggs in a small bowl.
6
Add vanilla and blend. Set aside.
7
Chop walnut coarsely. Set aside.
8
Place sugar and butter in a large bowl.
9
Blend with an electric blender on medium speed until creamy.
10
Add egg mixture a little at a time incorporating until smooth.
11
Add pumpkin squash, allowing for a few chunks to remain. (Mixture will look slightly curdled-no worries.) Remove mixer.
12
Fold dry mixture into wet mix until incorporated.
13
Fold in walnuts and cranberries.
14
Scoop mixture into muffin (ice cream scoop works best).
15
Bake 30 minutes in top half of oven.
16
Remove from oven.
17
Pop muffins on side in muffin pan to cool. Enjoy!

705

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups squash baked pumpkin, 1 stick butter, 2 eggs, 1 cup sugar, and more.

Yes, Pumpkin Squash Cranberry-Walnut Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Squash Cranberry-Walnut Muffins

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