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Butternut Squash Muffins - Bluebonnet Baker

Ingredients

• 2 cups all purpose flour
• 1 tablespoon baking powder
• 1 teaspoon kosher salt
• 1 1/2 teaspoons pumpkin pie spice
• 3/4 cup granulated sugar
• 1/3 cup vegetable oil
• 2 large eggs
• 1 1/4 cup butternut squash puree
• 1/2 cup half and half (or milk)
• 1 teaspoon vanilla
• 1 cup toasted pecans, chopped
• 2 cups frozen or fresh cranberries

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