Butternut Squash and Cranberry Muffins

Prep Time:
15 mins

Cook Time:
25 mins

Total Time:
40 mins

Servings:
24

Yield:
2 dozen muffins

Ingredients

Directions

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

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.

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

Nutrition Facts (per serving)