A delicious take on the morning glory, redolent with ginger and chock full of coconut, hearty squash and nuts. Raisins? Optional. Make with pumpkin, or acorn or delicata—there are loads at the farmers markets right now.
| 2 lg | eggs |
| 10 T | (1¼ sticks) butter, melted |
| ⅔ c | buttermilk |
| 2 t | grated peeled ginger |
| ⅔ c + 2 T | light brown sugar, packed |
| 2c | flour |
| 2t | baking powder |
| ¼t | baking soda |
| 1t | ground cinnamon |
| 1t | kosher salt |
| 2c | peeled squash or fresh pumpkin, grated (on large holes of box grater) |
| ¾c | unsweetened shredded coconut |
| ¾c | coarsely chopped pecans or walnuts |
| ¾c | raisins (optional) |
Preheat oven to 375°F. Line a standard 12-cup muffin pan with liners. Whisk eggs, butter, buttermilk, ginger, and ⅔ cup brown sugar in a medium bowl. Whisk the flour, baking powder, baking soda, cinnamon, and salt in a large bowl. Mix the egg mixture into the dry ingredients with a wooden spoon or rubber spatula until just combined. Mix in squash, coconut, pecans and raisins, if using. Do not overmix.
Divide batter among muffin cups, filling to the brim (about 1⁄2 cup batter per muffin). Sprinkle the remaining brown sugar on top.
Bake muffins, rotating pan halfway through, until golden brown and a tester inserted into the center comes out clean about 30–32 minutes. Let cool in the pan 5 minutes, then transfer muffins to a wire rack and let cool completely.
Makes 12 muffins.