Ingredients

• 2 1/4 cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon cinnamon
• 1/4 teaspoon mace
• 1/4 teaspoon nutmeg
• 1/8 teaspoon ground cloves
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup cooked mashed butternut squash (or pureed)
• 1 large egg, beaten
• 3/4 cup canola oil (or any vegetable oil)
• 1/2 cup whole milk
• 1 cup fresh cranberries, coarsely chopped

Instructions

1. Preheat oven to 375F; spray a 12-cup muffin pan with nonstick cooking spray, or use paper liners; set aside.

2. In a large mixing bowl, whisk together the flour, sugar, spices, baking powder, baking soda and salt.

3. In a separate mixing bowl, thoroughly whisk together the squash, egg, oil and milk.

4. Add the wet ingredients all at once into the dry ingredients and mix just until combined; it's important NOT to overmix.

5. Fold in the cranberries.

6. Spoon batter into prepared muffin cups and bake in preheated oven for 16 to 20 minutes, or until a tester inserted into the centre of the muffins comes out clean.

7. Cool muffins on wire racks.