Name: Butternut Squash and Coconut Muffins
Yield: Makes 1 dozen
Ingredients: 2 large eggs; 10 Tbsp. unsalted butter, melted; ⅔ cup buttermilk; 2 tsp. grated peeled ginger (from one 2" piece); ⅔ cup plus 2 Tbsp. (packed) light brown sugar; 2 cups all-purpose flour; 2 tsp. baking powder; ¼ tsp. baking soda; 1 tsp. ground cinnamon; 1 tsp. kosher salt; 2 cups grated (on large holes of box grater) peeled butternut squash (9 oz., from about ¼ of a large squash); ¾ cup unsweetened shredded coconut; ¾ cup coarsely chopped pecans

This image may contain Muffin Food Dessert Creme Cake Cream Cupcake and Bread

Photo by Alex Lau, food styling by Sue Li

Like the best possible Morning Glory muffins but with grated butternut squash instead of carrot. Butternut squash season starts in early fall. Look for very firm and heavy squash with fresh-looking stems. The skin should be smooth and unblemished. Size doesn’t make a difference in flavor, but squash with long necks are generally easier to peel and break down.

Recipe information

Yield
Makes 1 dozen

Ingredients

2 large eggs

10 Tbsp. unsalted butter, melted

⅔ cup buttermilk

2 tsp. grated peeled ginger (from one 2" piece)

⅔ cup plus 2 Tbsp. (packed) light brown sugar

2 cups all-purpose flour

2 tsp. baking powder

¼ tsp. baking soda

1 tsp. ground cinnamon

1 tsp. kosher salt

2 cups grated (on large holes of box grater) peeled butternut squash (9 oz., from about ¼ of a large squash)

¾ cup unsweetened shredded coconut

¾ cup coarsely chopped pecans

Preparation

Step 1
Preheat oven to 375°. Line a standard 12-cup muffin pan with liners. Whisk eggs, butter, buttermilk, ginger, and ⅔ cup brown sugar in a medium bowl. Whisk flour, baking powder, baking soda, cinnamon, and salt in a large bowl. Mix egg mixture into dry ingredients with a wooden spoon or rubber spatula until just combined. Mix in squash, coconut, and pecans.
Step 2
Divide batter among muffin cups, filling to the brim (about ½ cup batter per muffin). Sprinkle remaining 2 Tbsp. brown sugar on top.
Step 3
Bake muffins, rotating pan halfway through, until golden brown and a tester inserted into the center comes out clean, 30–32 minutes. Let cool in pan 5 minutes, then transfer muffins to a wire rack and let cool completely.
Step 4
Do Ahead: Muffins can be made 3 days ahead. Store airtight at room temperature, or freeze up to 2 months.

TagsMuffin Pastries Dessert American Butternut Squash Squash Vegetable Buttermilk Dairy Ginger Herbs & Spices Coconut Fruit Fall Baking Breakfast Bon Appétit

Recipe notes

See Related Recipes and Cooking Tips

25 Anna Stockwell Recipes to Save Right Now
From oven risotto with crispy mushrooms to green curry vinegar chicken.
23 Butternut Squash Recipes That Aren’t All Soup
Ceamy one-pot sausage pasta, cod in “leftover soup” sauce, maple-squash cake, and more.

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Recipe notes

25 Anna Stockwell Recipes to Save Right Now

23 Butternut Squash Recipes That Aren’t All Soup