Butternut Squash Coconut and Ginger Muffins
Ingredients
- 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 tsp. baking soda
- 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
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