1-bowl kabocha squash cranberry muffins made with leftover cranberry sauce on top. Perfect to use up extra holiday roasted squash and cranberry sauce!
Raise your hand high if you’ve still got leftover cranberry sauce in the fridge from Thanksgiving.
Me too.
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.
Guilty again!
I’m so glad I did, though, because the leftovers became the sweet and sexy ruby red topper to these Kabocha Squash Cranberry Muffins!
How to Use Leftover Squash and Cranberry Sauce
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.
How to Make Kabocha Squash Cranberry Muffins
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.
How to Serve Kabocha Squash Cranberry Muffins
Enjoy these 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!
More Vegan Muffins
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Apple Acorn Squash Muffins
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Banana Chia Chocolate Chip Muffins
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Double Chocolate Double Green Zucchini Muffins
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Pumpkin SunButter Chocolate Chip Muffins
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Lemon Cashew Chia Seed Muffins
-
Carrot Cake Almond Flour Muffins
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Zucchini SunButter Chocolate Chip Muffins
-
Purple Sweet Potato Muffins
-
Vegan & Gluten-Free Blueberry Muffins
-
Peanut Butter Banana Bread Swirl Muffins
-
Oil-Free Dark Chocolate Beet Muffins
-
Strawberry Hemp Heart Muffins
-
Pumpkin Cacao Cranberry Muffins
I Want to Hear From You
If you make this Kabocha Squash Cranberry Muffins recipe, let me know!
Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.
Give me a shout on Instagram and use #floraandvino to show me your creations.
Check out my Pinterest page to pin more recipes like this one to make later.
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XO Lauren
Kabocha Squash Cranberry Muffins
- Total Time: 1 hour 45 mins
- Yield: 12 muffins
- Diet: Vegan
Description
1-bowl kabocha squash cranberry muffins made with leftover cranberry sauce on top. Perfect to use up extra holiday roasted squash and cranberry sauce!
Ingredients
- 2 flax eggs (2 TBSP ground flax seed + 6 TBSP filtered water)
- 1 cup gluten-free old-fashioned rolled oats
- 1 cup gluten-free oat flour
- 1 1/2 cups roasted kabocha squash (about 1/2 roasted squash)*
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp ground ginger
- 1/8 tsp nutmeg
- 1/4 cup maple syrup
- 1/4 cup unsweetened almond milk
- 1/3 cup unsweetened apple sauce
- ~1/3 cup Low-Sugar Orange Cranberry Sauce (or sub any cranberry sauce or 1/2 cup dried cranberries)
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- 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, then scoop the insides out.
- Turn the oven temperature 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 the mixture aside to gel for 5-10 minutes.
- Add the kabocha squash, maple syrup, almond milk, and apple sauce and stir to combine.. Add the 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 the muffins for 20-25 minutes. Watch them closely towards the end and remove from oven when lightly browned on top. Allow to cool slightly, then enjoy!
- Store leftover muffins in the refrigerator for up to one week and freeze for long term storage.
Notes
If you don’t have kabocha squash on hand, any winter squash will do. Use the same method detailed above to roast and add to the recipe.
If you’re making this recipe and realize you don’t have any leftover cranberry sauce as topping and don’t want to make some, fold fold in 1/2 cup dried cranberries into the batter instead!
- Prep Time: 1 hour 15 mins
- Cook Time: 30 mins
- Category: Muffins, Breakfast, Snack
- Method: Oven-Bake
- Cuisine: Vegan, Gluten-Free, Refined Sugar-Free, Oil-Free
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