Butternut Squash, Coconut, and Ginger Muffins
Anyone who likes carrot cake/muffins will adore these! Butternut squash is sweeter and makes for muffins with a creamy consistency. The ginger adds just the perfect “umph”. Tr y these for a healthy breakfast or snack.
Makes 12 muffins; Prep time: 10 minutes; Baking time 20 min.
Ingredients
2 large eggs
10 Tbsp unsalted butter, melted
2/3 cup buttermilk
3 Tbsp grated ginger
1.5 tsp ground ginger (powder)
2/3 cup plus 4 Tbsp (packed) light brown sugar
2 cups all-purpose flour
2 tsp baking powder
1/4 ts. baking soda
2.5 tsp ground cinnamon
1 tsp nutmeg
1 tsp allspice
1 tsp. kosher salt
2 cups Pinwheel Butternut Squash Chunks (thawed), shredded in a food processor
3/4 cup unsweetened shredded coconut
3/4 cup coarsely chopped pecans
Note: for an extra punch of ginger, add 2 tsp of chopped candied ginger.
Instructions
Preheat oven to 375°F. Line a standard 12-cup muffin pan with liners. Whisk eggs, butter, buttermilk, ginger (grated, ground and candied- if using), and 2/3 cup brown sugar in a medium bowl. Whisk flour, baking powder, baking soda, cinnamon, nutmeg, allspice 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 4 Tbsp. brown sugar on top.
Bake muffins, rotating pan halfway through, until golden brown and a tester inserted into the center comes out clean, 20-28 minutes. Let cool in pan 5 minutes, then transfer muffins to a wire rack and let cool completely.