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Butternut Squash, Coconut, and Ginger Muffins

4.5

(18)

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Single muffin with a craggy sugared top against a white background.
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.

Ingredients

Makes 12 muffins

2 large eggs
10 Tbsp. unsalted butter, melted
2/3 cup buttermilk
2 tsp. grated peeled ginger (from one 2" piece)
2/3 cup plus 2 Tbsp. (packed) light brown sugar
2 cups all-purpose flour
2 tsp. baking powder
1/4茶匙。小苏打
1 tsp. ground cinnamon
1 tsp. kosher salt
2 cups grated (on large holes of box grater) peeled butternut squash (9 oz., from about 1/4 of a large squash)
3/4 cup unsweetened shredded coconut
3/4 cup coarsely chopped pecans

  1. Step 1

    Preheat 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.

    Step 2

    Divide batter among muffin cups, filling to the brim (about 1/2 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.

  2. Do Ahead

    Step 4

    Muffins can be made 3 days ahead. Store airtight at room temperature, or freeze up to 2 months.

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Reviews (18)

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  • A good (non-soup) way to use up some butternut squash - not too sweet, nice texture & a bit different without being too ‘weird’ for the kids. I agree that they benefit from being generous with the grated ginger and were best with a few tbsps of finely minced candied ginger.

    • Michelle

    • Toronto, ON

    • 11/20/2022

  • I loved that these were not too sweet and had a unique flavor. I just realized I used 2 tbsp fresh ginger rather than 2 tsp. I would recommend upping the ginger for sure. I also added some extra cinnamon and warming spices (turmeric, more cinnamon and cloves). I think I’ll sub unrefined coconut oil for the butter next time to amp up coconut flavor.

    • Marilyn

    • Colorado

    • 1/27/2022

  • Meh. Maybe I made a mistake somewhere? No one in our family really wanted to eat these.

    • samanteria

    • 4/17/2021

  • I have made these muffins several times. They benefit when you add diced candied ginger and a little powdered ginger as well as the fresh ginger. Make sure you cook them relatively well as the squash is quite wet when you grate it. I also used sweetened coconut. They are delicious..put a little extra brown sugar on top before baking.

    • valburton

    • OTTAWA CANADA

    • 3/22/2021

  • I've been making these for a long time and they are part of my regular rotation of baked breakfast treats for guests. I add more like 2 TB of grated fresh ginger than the 2 tsp the recipe calls for. This really punches up the taste. They are unique and delicious!

    • lucille_benez

    • Doylestown, PA

    • 2/15/2021

  • When it said, "Like a morning glory muffin, but with winter squash" I was all in. But I agree with Lade from New York: not much flavor. I thought the ginger would pack a punch, but it didn't. The cinnamon just registered. If I were to do this again, I would punch up the ginger. Or maybe just make morning glory muffins.

    • nczippy

    • Mout Rainier, MD

    • 11/24/2020

  • Wow, based on the rave reviews, I thought this recipe couldn't lose. Sorry to say, though they turned out well - looked good, good consistency, Overll, I thought they had no flavor. The coconut was the only flavor that came through. Not worth the calories.

    • lade

    • New York, NY

    • 10/8/2020

  • Delicious muffins. Halved the recipe and turned out just fine.

    • beezus3

    • Vail, CO

    • 9/26/2020

  • Excellent muffin. Made as directed but omitted nuts for kids. Everybody loved them and kids had no idea there was squash inside. Used more brown sugar than called for to top muffins before going into oven. Baked at exactly 30 minutes and they came out perfect. Will definitely make again.

    • kpg

    • Dallas, TX

    • 9/24/2020

  • Should have followed Cawillia3's advice. Mine were overdone at 30 minutes and could have used more topping. Still excellent (with butter) and a great way to use up butternut squash when all they have is huge ones at the grocery.

    • dvm1984

    • Vienna, VA

    • 5/23/2020

  • Finally made these; had some left over butternut squash (precut/cubed) and used dried ginger. Excellent!

    • Anonymous

    • 11/23/2019

  • Great but coconut stayed dry. I might try soaking it next time. I made about 20 regular sized muffins and they were done in about 22 minutes. I used more than two tablespoons brown sugar for topping and I think they needed it.

    • cawillia3

    • Omaha

    • 11/21/2019

  • These are fabulous! Admittedly, they are a bit of work because you have to peel and grate butternut squash and ginger. But, with a food processor to grate the squash once it's peeled, it's not so bad. I only made two changes; I toasted the pecans a bit and allowed them to cool before adding them to the batter and I added 1/4 tsp of all spice. Next time I will add 1/2 tsp of all spice. I thought the balance of flavors, the light sweetness & the texture was perfect. I baked them in a non-stick muffin pan sprayed with Baker's Joy, no need for paper cups - they popped right out of the pan.

    • Anonymous

    • Bothell, WA

    • 11/10/2019

  • Incredible breakfast muffins, have gotten rave reviews from all that have tried them. Super easy to make and a delicious to-go breakfast.

    • Anonymous

    • Canada

    • 1/21/2019

  • Scrumptious! Using the squash was easier than I expected; I followed the recipe exactly and was delighted with the result. Will definitely make these again.

    • Anonymous

    • NJ

    • 12/14/2018

Tags Muffin Pastries Butternut Squash Squash Vegetable Coconut Fruit Ginger Herbs & Spices Snack Breakfast Brunch Vegetarian Baking Fall Bon Appétit

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