Ginger Squash Coconut Muffins

Squash Coconut Ginger Muffins

While making the squash coconut muffins, I became curious about pumpkin seeds. Specifically, I wondered why the pumpkins seeds we buy in the store are called pepitas and why they are green. I’ve carved many a Halloween pumpkin, and I know the seeds are white.

So, I did a little research and learned that the pumpkins we carve have seeds with hulls, and the green pumpkins seeds we purchase in stores do not have hulls. These hulless seeds come from a pumpkin called the Styrian pumpkin. I also learned the reason they are called pepitas is because it’s Spanish for “little seeds of squash.”

Who knew?

In a stroke of serendipity, I then saw a Styrian pumpkin sitting on a table at a farmers’ market that next weekend. The farmer confirmed that they were the hulless green pumpkin seeds, and that many people didn’t know about them. Unfortunately, I couldn’t buy it because I was walking and already had an armful of food to carry on my 10-block walk home.

Pepitas and Styrian Pumpkin

Yummy coconut, ginger, squash muffins with pumpkin seeds

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.”

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.