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

Instructions

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