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Thanksgiving Muffins with Cranberries and Butternut Squash

These Thanksgiving muffins give you all of the best parts of the holiday in one cute cup. They’re sweet, a little tart, spicy, and delicious. We can’t wait to serve them for a pre-Thanksgiving breakfast, or throughout the holidays, or basically anytime.

Thanksgiving butternut squash muffins on a tray with flowers.

They also are super-quick and easy enough for a kid to make. From bowl to oven, it’s about 20 minutes. (Note that you need to have roasted or cooked butternut squash on hand – leftovers are great for this!)

Thanksgiving is a Great Time for Muffins

Why is Thanksgiving such a great time to have muffins on hand? They’re individually portioned, so you can take one or as many as you want. You can also use them as a simple and light breakfast or snack on a day when you will have a giant meal.

Single thanksgiving muffin on tray with flowers.

Plus, these muffins are a great way to use up that extra squash (or substitute pumpkin puree) or those extra cranberries. They are super kid-friendly too.

Thanksgiving Muffins Recipe

Thanksgiving Muffins

These Thanksgiving muffins are sweet, tart, and fragrant, with butternut squash, cranberries, carrots, and seasonal spices.

Course Breakfast or Snack
Cuisine American
Keyword butternut squash, cranberries, muffins, thanksgiving
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 8


  • 1 3/4 cups all-purpose flour
  • 1 cup sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp allspice
  • 1 cup roasted, seeded, and peeled butternut squash
  • 1 egg
  • 1 1/4 cups oil
  • 1/2 cup grated carrots
  • 1 1/2 cups fresh or frozen whole cranberries


  1. Combine the flour, sugar, baking powder, baking soda, salt, and spices in a medium mixing bowl.

  2. In a separate bowl, whisk together the squash, egg, oil, and carrots until well blended. Add the mixture to the dry ingredients and stir until just combined. Fold in the cranberries.

  3. Distribute the batter among 8 large or 12 medium muffin tins or muffin cups. Bake at 350 degrees F. for 35 minutes (40 minutes for larger muffins). Serve warm, or cover loosely with plastic wrap and serve at room temperature.

Count your blessings muffin with flowers.

If you like this recipe, we have another holiday-themed muffin recipe for you to try. These Holiday Cranberry Sweet Potato Muffins are another great way to use up holiday leftovers. (And have kids begging for more.)

And speaking of muffins, if you are really in the mood for a lovely fall-themed treat, try these Butternut Squash Muffins with Mulling Spices.

Photo note: We used Rae Dunn cups and picks for these photos. You can buy these cups for just about any holiday, plus some non-holiday-specific fun designs. Added bonus: Some come with special picks to make your muffins or cupcakes extra-cute.

Blogger disclosure: This post contains an Amazon affiliate link. If you buy a product from Amazon using this link, we earn a small commission at no expense to you. Thank you for your support of Jolly Tomato.

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