Spicy Squash Muffins

Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper liners.

Whisk flour baking powder and baking soda together in a bowl.

Place butternut squash in a saucepan and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender 15 to 20 minutes. Drain and transfer squash to a bowl; mash with a potato masher until smooth. Add ginger lemon zest and lemon juice; mix well.

Mix cream sugar oats and eggs together in a large bowl. Whisk squash into cream mixture until light and creamy. Stir squash mixture into flour mixture until batter is just combined; fill muffin cups 3/4-full.

Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean about 20 minutes. Allow muffins to cool for 5 minutes in the muffin cups before transferring to a serving plate.