Like the best possible Morning Glory muffins but with grated butternut squash instead of carrot. Based on a recipe from Bon Appetit.

Ingredients

Makes 1 dozen

~2 large eggs
~10 Tbsp. unsalted butter, melted
~⅔ cup buttermilk (I used 1 cup Vanilla Yogurt from 2%.)
~2 tsp. grated peeled ginger (from one 2″ piece) (I used 4 pieces candied ginger, minced plus 1 tablespoon ginger powder.)
~⅔ cup brown sugar
~2 cups all-purpose flour
~2 tsp. baking powder
~¼ 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 ¼ of a large squash) (I used prepared cut squash which I finely diced.)
~¾ cup unsweetened shredded coconut
~¾ cup coarsely chopped pecans (I used walnuts.)
~Demerara sugar

Preparation

1. Preheat oven to 375°. Line a standard 12-cup muffin pan with liners. Whisk eggs, butter, yogurt, ginger, and ⅔ 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 walnuts.
2. Divide batter among muffin cups, filling to the brim (about ½ cup batter per muffin). Sprinkle Demerara 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. YUM!

While the muffins cooked I photographed one of our clematis plants.