These Thanksgiving muffins are sweet, tart, and fragrant, with butternut squash, cranberries, carrots, and seasonal spices.
Combine the flour, sugar, baking powder, baking soda, salt, and spices in a medium mixing bowl.
In a separate bowl, whisk together the squash, egg, oil, and carrots until well blended. Add the mixture to the dry ingredients and stir until just combined. Fold in the cranberries.
Distribute the batter among 8 large or 12 medium muffin tins or muffin cups. Bake at 350 degrees F. for 35 minutes (40 minutes for larger muffins). Serve warm, or cover loosely with plastic wrap and serve at room temperature.