Preheat oven to 375F; spray a 12-cup muffin pan with nonstick cooking spray, or use paper liners; set aside.
In a large mixing bowl, whisk together the flour, sugar, spices, baking powder, baking soda and salt.
In a separate mixing bowl, thoroughly whisk together the squash, egg, oil and milk.
Add the wet ingredients all at once into the dry ingredients and mix just until combined; it's important NOT to overmix.
Fold in the cranberries.
Spoon batter into prepared muffin cups and bake in preheated oven for 16 to 20 minutes, or until a tester inserted into the centre of the muffins comes out clean.