Butternut Squash and Cranberry Muffins
Delicious muffins made with butternut squash and fresh cranberries, perfect for fall.
Ingredients
- all-purpose flour (3 cups)
- white sugar (1 cup)
- brown sugar (1 cup)
- ground cinnamon (2 teaspoons)
- baking powder (1 teaspoon)
- ground nutmeg (1 teaspoon)
- ground cloves (0.5 teaspoon)
- baking soda (0.5 teaspoon)
- freshly grated nutmeg (0.25 teaspoon)
- fresh cranberries (1 cup)
- mashed, cooked butternut squash (2 cups)
- large eggs (4 )
- coconut oil (0.5 cup)
- safflower oil (0.5 cup)
- fresh ginger (1 )
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease 24 muffin cups 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
(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)
- kcal: 228
- fat: 10 g
- sats: 5 g
- carbs: 32 g
- fibre: 1 g
- protein: 3 g
- salt: 0 g