Butternut Squash and Cranberry Muffins

Ingredients

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

Instructions

1. 1

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

2. 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.

3. 3

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