Butternut Squash and Cranberry Muffins

This butternut squash and cranberry muffins recipe yields the perfect breakfast or brunch item to make for Thanksgiving or during the holiday season.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 228 Calories

Ingredients

• 1 cup brown sugar
• 1 cup white sugar
• 1 teaspoon baking powder
• 2 teaspoons ground cinnamon
• 3 cups all-purpose flour
• 1 teaspoon ground nutmeg
• 4 large eggs, lightly beaten
• 2 cups mashed, cooked butternut squash
• 1 cup fresh cranberries, or more to taste
• 1 (1 inch) piece fresh ginger, peeled and pressed through a garlic press
• 0.5 teaspoon baking soda
• 0.5 teaspoon ground cloves
• 0.5 cup coconut oil
• 0.5 cup safflower oil
• 0.25 teaspoon freshly grated nutmeg, or more to taste

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins or line with paper liners.

Step 2

Whisk flour, white sugar, brown sugar, cinnamon, baking powder, ground nutmeg, cloves, baking soda, and freshly grated nutmeg together in a bowl; fold in cranberries. Beat butternut squash, eggs, coconut oil, safflower oil, and ginger together in a separate bowl until smooth; stir into flour mixture until batter is just combined. Spoon batter into the prepared muffin cups.

Step 3

Bake in the preheated oven until a toothpick inserted into centers of muffins comes out clean, about 25 minutes.