Best Fall Muffins!

Butternut Squash, Coconut, and Ginger Muffins

These are seriously the bomb! The fresh butternut squash makes them healthy, and the crunchy brown sugar topping makes them super yummy!

2 large eggs

10 Tbsp. unsalted butter melted

2/3 cup buttermilk

2 tsp. grated peeled ginger

2/3 cup packed light brown sugar

2 cups all-purpose flour

2 tsp. baking powder

1/4 tsp. baking soda

1 tsp. ground cinnamon

1 tsp. kosher salt

2 cups grated peeled butternut squash

Preheat oven to 375 degrees 3/4 cup unsweetened coconut

Line a 12-cup muffin pan with liners 3/4 cup coarsely chopped pecans

Whisk together the eggs, butter, buttermilk, ginger,

and brown sugar in a medium bowl.

In a separate large bowl combine the flour, baking powder, baking soda, cinnamon, and salt.

Mix the egg mixture into the dry ingredients with a wooden spoon until just combined and then add the squash, coconut, and pecans.

Divide the batter into the 12 muffin cups and sprinkle each one with a little brown sugar.

Bake until golden brown and a toothpick inserted into the center of one comes out clean-

about 30 to 32 minutes. Let cool in pan for 5 minutes then transfer to a wire rack to cool completely. These make a great breakfast muffin! Enjoy!