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
1/2 teaspoon ground cloves
1/2 teaspoon baking soda
1/4 teaspoon 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
1/2 cup coconut oil
1/2 cup safflower oil
1 (1 inch) piece fresh ginger, peeled and pressed through a garlic press
- Preheat oven to 350 degrees F (175 degrees C). Grease or line 24 muffin cups with paper liners.
- 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.
- Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 25 minutes.