Ginger Squash Coconut Muffins

Ginger Squash Coconut Muffins

This recipe is delicious! These muffins are similar to zucchini muffins, except they are made with butternut squash. They also have fresh ginger, coconut and pecans. The pepitas sprinkled on top add a nice crunch to the muffin. And if you’re wondering, pepitas are hulless pumpkin seeds and is Spanish for “little seeds of squash.”

Yummy coconut, ginger, squash muffins with pumpkin seeds

Ginger Squash Coconut Muffins

Makes 12

2 large eggs, slightly beaten
1/2 cup vegetable oil, such as canola oil
1 cup, buttermilk
2 tsp grated, peeled fresh ginger
2/3 cup light brown sugar, packed
2 cups all-purpose flour
2 tsp baking powder
1/4 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
2 cups grated, peeled butternut squash (grated on large holes of box grater)
3/4 cup unsweetened shredded coconut
3/4 cups coarsely chopped pecans
1 tsp vanilla
Pepitas, (pumpkin seeds) for topping
 
Directions:
 
Preheat oven to 350 degrees F. Line a 12-muffin pan with paper liners. 
 
In a medium bowl, whisk eggs, oil, buttermilk, ginger and brown sugar.
In an another large bowl, whisk together flour, baking powder, baking soda, cinnamon and salt.
 
Mix egg mixture into dry ingredients and stir until just combined. Mix in squash, coconut, pecans and vanilla.
 
Spoon evenly into muffin cups, about 1/3 cup each. Sprinkle whole pepitas (pumpkin seeds) on top.
 
Bake for 20 -25 minutes, until tester in centre comes out clean.
 
Eat within three days or freeze for up to two months.

Coconut, Squash Muffins