Butternut Squash Cranberry Muffins

Follow our step-by-step guide on how to make Butternut Squash Cranberry Muffins.

1. Step 1

   Begin by preheating your oven to a cozy 350°F (175°C).

2. Step 2

   Prepare 24 muffin cups by either greasing them or lining them with charming paper liners.

3. Step 3

   In a spacious mixing bowl, blend together all-purpose flour, white sugar, brown sugar, ground cinnamon, baking powder, ground nutmeg, ground cloves, baking soda, and a touch of freshly grated nutmeg.

4. Step 4

   Gently fold in the vibrant fresh cranberries, allowing their tartness to shine.

5. Step 5

   In a separate bowl, whisk together the creamy mashed butternut squash, beaten eggs, coconut oil, safflower oil, and zesty pressed ginger until the mixture is smooth and inviting.

6. Step 6

   Pour this luscious wet mixture into the bowl of dry ingredients, stirring gently until just combined—remember, a little lumpiness is perfectly fine.

7. Step 7

   Spoon the delightful batter into your prepared muffin cups, filling each about two-thirds full to allow for a lovely rise.

8. Step 8

   Slide the muffin tray into your preheated oven and bake for approximately 25 minutes, or until a toothpick inserted into the center of a muffin emerges clean, revealing the deliciousness within.

9. Step 9

   Enjoy the warm, comforting aroma that fills your kitchen as these muffins bake to perfection.