Butternut Cranberry Muffins + Maple Pecan Crumble

These muffins nailed it – they are moist, fluffy, have a great crunch on top, and the ground cinnamon + ginger bring out the butternut squash in a warming, delicious way.

Butternut Muffins:
1/2 cup butternut squash puree
2 tablespoons coconut oil melted
1/4 cup maple syrup
1/4 cup plain almond milk
1/2 teaspoon vanilla
1/4 teaspoon baking soda
1/2 teaspoon baking powder
Pinch of salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 cup whole spelt flour
6 tablespoons oat flour
1/3 cup fresh cranberries

Maple Pecan Crumble:
1/4 cup rolled oats
1/4 cup chopped raw pecans
Pinch of salt
Dash of cinnamon
2 teaspoons maple syrup
1 teaspoon coconut oil melted

View the full recipe at Faring Well →