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Thanksgiving butternut squash muffins on a tray with flowers.

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

Ingredients

  • 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

Instructions

  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.