Butternut Squash and Cranberry Muffins

These Butternut Squash and Cranberry Muffins are a perfect combination of flavors and textures. The moist and tender muffins are filled with the sweet and nutty taste of roasted butternut squash, and the tangy burst of fresh cranberries. These muffins are not only delicious but also packed with nutrients, making them a great option for a wholesome breakfast or a snack. With a hint of warm spices like cinnamon and nutmeg, these muffins are a treat for your taste buds. Give them a try and enjoy the delightful flavors of fall in every bite.

Ingredients

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 cup roasted butternut squash, mashed
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup fresh cranberries
• 1/2 cup chopped walnuts (optional)

Directions

1. Preheat your oven to 375°F (190°C) and line a muffin pan with paper liners.
2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In another bowl, combine the mashed butternut squash, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix well.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Gently fold in the fresh cranberries and chopped walnuts, if using.
6. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
9. Serve and enjoy!

Interesting Facts