Butternut Cranberry Muffins + Maple Pecan Crumble

November 14, 2014

Butternut Cranberry Muffins + Maple Pecan Crumble | Faring Well | #vegan #recipeButternut Cranberry Muffins + Maple Pecan Crumble | Faring Well | #vegan #recipe

Oh, I am so excited. There is snow on the ground, the sun in shining, and I am so excited. But not for those reasons. My in-laws come into town today – and I am SO excited. Can you tell I’m excited? Having amazing in-laws is one of those rarities that you cannot help but get excited about (okay thesaurus, I need another word for excited: thrilled, exhilarated, enlivened… There, that’s better.). They are the second set of family visitors we have had since moving here to Denver a month ago. We get to show them our new neighborhood, our new favorite coffee spots and places to grab a bite, and overall just soak up each other’s presence in a new context during a new chapter in our lives. These two people showcase love in a way I treasure and hope to reflect back to them and others as I grow and learn from their example. Thanks to Scott, I now have a second set of amazing, loving parents that I cannot help but be overabundantly thankful for and celebrate. So I made muffins.

Butternut Cranberry Muffins + Maple Pecan Crumble | Faring Well | #vegan #recipe

These muffins nailed it – they are moist, fluffy, have a great crunch on top, and the ground cinnamon + ginger bring out the butternut squash in a warming, delicious way. It took me about five batches to get this muffin right, so trust me when I say they are darn good. Plus HELLO, processed sugar free. That’s right, only sweet maple syrup and butternut puree give the muffins their sweetness. Which means they can actually qualify for breakfast – not a sugary cake we put in a muffin tin and call breakfast – but a real, nutritious, benefitting start to your day kind of breakfast.

Butternut Cranberry Muffins + Maple Pecan Crumble | Faring Well | #vegan #recipeButternut Cranberry Muffins + Maple Pecan Crumble | Faring Well | #vegan #recipe

Tid Bits: Fresh cranberries are a bit tart, which I like, but if you do not, maybe try fresh blueberries or a dried fruit (or you can leave them out completely, still fantastic). Nut free? Substitute the pecans with more rolled oats (or try sunflower seeds? Sounds delicious, let me know if you do).

Butternut Muffins
1/2 cup butternut squash puree*
2 tablespoons coconut oil melted
1/4 cup maple syrup
1/4 cup plain almond milk
1/2 teaspoon vanilla
1/4 teaspoon baking soda
1/2 teaspoon baking powder
Pinch of salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 cup whole spelt flour
6 tablespoons oat flour
1/3 cup fresh cranberries

Maple Pecan Crumble
1/4 cup rolled oats
1/4 cup chopped raw pecans
Pinch of salt
Dash of cinnamon
2 teaspoons maple syrup
1 teaspoon coconut oil melted

Preheat the oven to 400F. Combine the wet ingredients and whisk together. Sprinkle each dry ingredient onto the wet mixture and stir just until fully combined. Using a spoon, mix in the cranberries, and divide the batter between 6 muffin tin cups that have been greased with coconut oil (or lined with paper liners). Top each muffin with a spoonful of the crumble mixture. Bake for 18-20 minutes (mine took 18 exactly) or until a toothpick inserted in the center of the muffin comes out clean. Let cool 5 minutes in the tin before removing to cool completely. Store in an airtight container at room temperature. Best if eaten within 3 to 4 days.

Makes approximately 6 good sized muffins. Double this batch for a dozen, and so on.

*To make butternut squash puree: Half one squash and remove seeds. Place face down on a lined baking sheet and roast in the oven at 350F for 25-35 minutes (cook time will vary depending on the size of your squash). It is done when a fork can easily penetrate the flesh. Let cool and then remove the skin and puree the flesh in either a food processor or blender. Store in a glass jar in the refrigerator for up to 5 days.


  • Reply Caitlin November 14, 2014 at 6:17 pm

    i love how often you are posting! each one is like a little present ;) that is so amazing that you have such a close relationship with your in-laws!

    these muffins look delicious, i love the minimal sugar, and YOUR PHOTOS. omg.

    • Reply Faring Well November 15, 2014 at 2:25 pm

      Ah thank you! It was so fun cranking out four posts in four days this past week. Taking the weekend off to visit with family but will return Tuesday and hopefully stick with posting twice a week **fingers crossed**. Your compliments seriously make me blush. I really appreciate all your support through your blog/instagram/and now my site, seriously, Caitlin, THANK YOU <3

  • Reply Rachel L November 15, 2014 at 3:09 am

    Wow, just discovered your blog today, and I’m in love with your photography! Made these right away with some leftover sweet potato puree and the outcome was so moist and fluffy. The crumble is delightful as well! Can’t wait to see what recipes you’ll be sharing in the future; keep up the great work!

    • Reply Faring Well November 15, 2014 at 2:27 pm

      WOW thank you! That is so rad to hear you already made these (and with an awesome twist!) AND that they turned out so well. I’m pumped. Super glad you enjoyed them! Thanks for the recipe love and follow — here’s to more yummy recipes! Hip hip!

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  • Reply Eliza November 22, 2014 at 9:28 am

    Great cakes! I’ll make it for tomorrow, thanks. Eliza

    • Reply Faring Well November 22, 2014 at 2:48 pm

      Thank you! Hope you enjoy them, Eliza!

  • Reply Maggie November 25, 2014 at 9:18 am

    What the whaaa. These make amazing! Is there any substitute for the spelt flour? Simple GF flour mix? Celiac over here

    • Reply Faring Well November 25, 2014 at 9:58 am

      Hey Maggie! Absolutely. I haven’t tried it – but maybe using either all oat flour, or subbing the amount of spelt for a GF blend would work. Let me know if you try it!

  • Reply Sabrina January 3, 2015 at 11:47 pm

    Can I use pumpkin puree instead of butternut squash puree?

    • Reply Faring Well January 4, 2015 at 7:33 am

      Absolutely! You can use almost any fruit or squash puree, actually! Pumpkin would be lovely.

  • Reply Sabrina January 10, 2015 at 6:20 pm

    I just made these delightful muffins and no one suspected that they were vegan!

    • Reply Faring Well January 11, 2015 at 7:23 am

      That is the coolest! Thanks for letting me know! <3 <3 <3

  • Reply Casey July 25, 2015 at 6:45 pm

    Great recipe! Do you think this would work in loaf form?

    • Reply Faring Well July 26, 2015 at 7:15 am

      Thanks Casey! And I’ve never tried. My only concern would be that it might dry out too much once baked! But if you want to give it a go – let me know how it turns out!

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