Butternut Squash, Coconut, and Ginger Muffins
Butternut Squash, Coconut, and Ginger Muffins is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Preheat oven to 375°F.
-
Easy Prep ≤ 4 steps · Fast & beginner friendly
-
Moderate 5–8 steps · Everyday home cooking
-
Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat oven to 375°F.
Line a standard 12-cup muffin pan with liners.
Whisk eggs, butter, buttermilk, ginger, and 2/3 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.
Divide batter among muffin cups, filling to the brim (about 1/2 cup batter per muffin).
Sprinkle remaining 2 Tbsp. brown sugar on top.
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.
Muffins can be made 3 days ahead.
Store airtight at room temperature, or freeze up to 2 months.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.