Preparation
Position a rack in the center of the oven, and preheat to 350°F. Line a standard 12-cup muffin tin with paper or foil liners.
In a medium bowl, whisk together the oil, eggs, and vanilla. Stir in the butternut squash, apple, pineapple, 1/4 cup of the pepitas, 1/4 cup of the dried cranberries, and the coconut.
In a large bowl, whisk together the flours, sugar, cinnamon, ginger, baking soda, and salt until well combined. Pour the wet ingredients into the dry, and fold gently with a rubber spatula just until combined.
Using a cookie scoop or a 1/4-cup measuring cup, scoop a heaping 1/4 cup batter into the prepared muffin tins.
In a small bowl, toss the remaining 1/4 cup pepitas and 1/4 cup dried cranberries with the ancho chile powder, and sprinkle over the tops of the batter.
Bake until muffins are golden brown and spring back when pressed lightly in the middle, 25 to 30 minutes. Let cool in muffin tin 5 minutes. Transfer muffins to a wire rack, and cool completely.
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