Raise your hand high if you’ve still got leftover cranberry sauce in the fridge from Thanksgiving.
It was so exciting to see all of you enjoying my 2-Way Low Sugar Orange Cranberry Sauce as part of your holiday feast!
If you haven’t made a jar yet, now is the perfect opportunity to practice before Christmas.
Now raise your hand if you’ve got leftovers because you made another jar (or two) after Thanksgiving Day.
I’m so glad I did, though, because the leftovers became the sweet and sexy ruby red topper to these 1-Bowl Kabocha Squash Cranberry Muffins!
I shared these gems a little apprehensively on Monday to Instagram, thinking everyone would be all, “Well, here’s Lauren with yet ANOTHER squash recipe…”
*Instagram eyerolls ensue*
As it turns out, I’m not alone in my current squash-obsession.
So many of you good people wanted the recipe that I decided to add an extra post to my line-up for this week!
I figure you need it now, because of all that cranberry sauce in your fridge currently crying out for a partner.
If you haven’t tried kabocha squash yet, it’s to die for.
Otherwise known as a Japanese pumpkin, it’s a bit sweeter than most winter squash varietals, making it perfect to pair with tart cranberries.
So my #muffinmonday story goes like this.
I had the kabocha muffin batter prepped and was about to stir in some dried fruit (snooze) when I remembered that jar of leftover cranberry sauce in the fridge.
After a moment of anxious contemplation I decided to spoon the sauce on top of the divided muffin batter.
Luckily, the cranberry sauce was thick, allowing the muffins to bake without making them the least bit soggy or sunken.
No risk, no reward, yes?
Biting into the jammy cranberry topping is so fun!
If you’re like me, you might try to save a little sauce for each bite.
Enjoy these 1-Bowl Kabocha Cranberry Muffins as a delicious holiday snack, breakfast, or dessert!
If you don’t have leftover cranberry sauce and don’t feel like whipping up a batch, no worries.
Try folding in dried cranberries to get the same pairing without any additional steps.
Can’t find kabocha squash locally?
Any winter squash can be subbed instead, just be sure to adjust the maple syrup to compensate for differing sweetness of squash.
I love to grab a couple as a mid-morning snack with a tall glass of almond milk!
If you make these 1-Bowl Kabocha Squash Cranberry Muffins, let me know!
I’d love to hear what you think. Show me the muffins @flora_and_vino on Instagram or use #floraandvino!
Want more oil-free, gluten free, refined sugar free muffins? Check out my Pumpkin Cacao Cranberry Muffins, Acorn Squash Apple Cinnamon Raisin Muffins, Banana Chia Chocolate Chip Muffins, too, or Double Chocolate Double Green Zucchini Muffins for more healthy snacking!
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- 2 tablespoons ground chia seed
- 6 tablespoons water
- 1 cup GF quick-cooking oats
- 1 cup GF oat flour
- 1½ cups roasted kabocha squash (about ½ roasted squash)*
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon ginger
- ⅛ teaspoon nutmeg
- ¼ cup maple syrup
- ¼ cup unsweetened almond milk
- ⅓ cup unsweetened apple sauce
- ~1/3 cup leftover Low-Sugar Orange Cranberry Sauce (or sub any cranberry sauce or ½ cup dried cranberries)
- Preheat oven to 400°F. Cut winter squash in half and remove pulp and seeds. Place face-down on parchment. Bake for 30-45 minutes (depending on squash size). Remove from oven, allow to cool, and scoop the insides out.
- Turn oven temp down to 350°F, and line a muffin tin with baking cups or, alternatively, spray with avocado/coconut oil.
- In a large bowl, prepare your 2 flax eggs by combining 2 tablespoons ground flax seed and 6 tablespoons water. Set aside. Add kabocha squash, maple syrup, almond milk, and apple sauce and stir to combine.. Add oats, oat flour, baking powder, cinnamon, ginger, and nutmeg and stir again. The mixture should be thick and creamy but not clumpy.
- Divide mixture between 12 muffin cups and top each with 1 heaping tsp of orange cranberry sauce**.Swirl with a toothpick or spoon to distribute it over the top of the muffins.
- Bake for 20-25 minutes. Watch closely towards the end and remove from oven when lightly browned on top.
- Store leftover muffins in the fridge for 3-5 days and freeze for long term storage.
**If you're making this recipe and realized you don't have any leftover cranberry sauce as topping and don't feel like making your own, fold in ½ cup dried cranberries into the batter instead!