Butternut squash and cranberry muffins are 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
Recipe Instructions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Grease or line 24 muffin cups with paper liners.
Step 2
Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 25 minutes.
Step 3
Mix 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 mixed. Spoon batter into the prepared muffin cups.
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
