Butternut Squash, Coconut & Pecan Muffins

Butternut Squash, Coconut & Pecan Muffins

Serves 6 to 8
1    “peeled/chopped” butternut squash (or local market’s pre-cut container) 

2    cups all-purpose flour

⅔   cup buttermilk

⅔   cup brown sugar

¾   cup shredded coconut

¾   cup chopped pecans (or walnuts)

10  tablespoons “unsalted” butter (melted)

2    teaspoons baking powder

1 teaspoon ground ginger

1    teaspoon kosher salt or to taste

1¼ teaspoons ground cinnamon

¼   teaspoon baking soda

2    Large brown “cage-free” eggs

Preheat oven to 375°F

In a food processor or blender shred the squash.

In a large bowl, use a fork to beat the eggs. Mix in the buttermilk, brown sugar, ginger, and melted butter.

Whisk baking powder, salt, cinnamon, baking soda, and flour together in a separate bowl.  Combine this bowl with the egg mixture and stir in the squash, coconut, and nuts to complete the batter.

Line a standard muffin pan (or pans) for 2¾ inch muffins and ¾ fill each cup with batter. Lightly sprinkle the top of each muffin with brown sugar.

Bake for 30 to 35 minutes or until a toothpick inserted in the center is clean when removed. Allow the muffins to cool for 5 to 10 minutes before serving.

Diva Tip:

  • Using pre-cut butternut squash simplifies the recipe tremendously.
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