Home ยป Posts ยป Squash (or Pumpkin) Cranberry Muffins

Squash (or Pumpkin) Cranberry Muffins

Suzanne-Headshot |Gimme the Good Stuff
Written by Suzanne, Chief Health Officer and Resident Grandmother

If you’re a regular reader, you know I dabble with a Paleo diet. While I am not a big meat eater, I do like Paleo baking recipes because they donโ€™t include wheat flour or other grains, so they are good for many of my clients who are avoiding these ingredients. Paleo recipes also donโ€™t include white sugar—something we all should avoid!

If you’re looking for a way to get your kids to try squash, below is a recipe I’ve modified–the original recipe is a Pumpkin Cranberry Muffin from theย Practical Paleo Cookbook, and it calls for canned pumpkin. I never use canned pumpkin for several reasons. I prefer to not use canned food because of BPA, and canned pumpkin also has no flavor. I prefer to buy pie pumpkins and bake them, which is admittedly more work, but it just tastes so much better! Moreover, I am always cooking winter squash this time of year and I often have leftovers. It can be substituted quite easily.

Ingredients

  • 6 eggs
  • ยผ cup cooked squash or pumpkin (any winter squash could work, but buttercup is my favorite)
    Buttercup Squash
    Buttercup squash is my pick for this recipe.
  • ยฝ cup butter or (melted coconut oil if you want to be more Paleo)
  • 1 teaspoon pure vanilla extract
  • ยผ cup grade B maple syrup (I cut the maple down a little because my squash was so sweet!)
  • ยฝ cup coconut flour
  • ยฝ teaspoon sea salt
  • ยผ teaspoon baking soda
  • 1 tablespoon pumpkin pie spice (I didnโ€™t have this so I made my own version with cinnamon, ginger, nutmeg, cloves, and allspice)
  • ยฝ cup fresh cranberries

Directions

Whisk the eggs, squash, butter or coconut oil, vanilla extract, and maple syrup together in a large bowl. Sift coconut flour, baking soda, sea salt, and spices together. Gently fold in the cranberries.

Scoop ยผ cup of batter into the muffin tins. I use stainless steel muffin tins and oil the tins. The cookbook recommends lining the muffin tins with natural parchment paper. Bake for 35 to 40 minutes.

Be well,
Suzanne's signature

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