top of page

Best Fall Muffins!

Updated: Nov 20, 2023

Butternut Squash, Coconut, and Ginger Muffins

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

A photo of freshly baked muffins with a brown sugar topping.


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 butternut squash - peeled and grated

3/4 cup unsweetened coconut

3/4 cup coarsely chopped pecans


Preheat oven to 375 degrees.

Line a 12-cup muffin pan with liners.

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,

then add the squash, coconut, and pecans.

Divide the batter into the 12 muffin cups and sprinkle each 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!


4 views1 comment

1 Comment

Unknown member
Nov 01, 2023

Too healthy

bottom of page