Skip to main content
Epicurious
Bon Appétit

Butternut Squash, Coconut, and Ginger Muffins

By Anna Stockwell

4.7

(3)

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

  1. 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.

TagsMuffinPastriesDessertAmericanButternut SquashSquashVegetableButtermilkDairyGingerHerbs & SpicesCoconutFruitFallBakingBreakfastBon Appétit

See Related Recipes and Cooking Tips

Read More
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
One-Pot Chicken Thighs With Cilantro Rice and Beans
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
29 Ricotta Recipes for Dinner, Dessert, and More
Put that half-full tub to use with recipes that go beyond the Italian American classics.
31 Cashew Recipes That Go Beyond the Snack Bowl
Like Sri Lankan cashew curry and vegan stuffed shells.
Fudgy Chocolate Bundt Cake
Glossy, intensely chocolaty, and spiked with coffee and sour cream, this Bundt is the ultimate all-purpose dessert.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
Classic French Vinaigrette
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.