· 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
Step 1Preparation 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 2Divide batter among muffin cups, filling to the brim (about 1/2 cup batter per muffin). Sprinkle remaining 2 Tbsp. brown sugar on top.Step 3Bake 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.Step 4Do Ahead Muffins can be made 3 days ahead. Store airtight at room temperature, or freeze up to 2 months.