Ginger Butternut Squash Muffins

Butternut Squash

These Ginger Butternut Squash Muffins are absolutely delicious!

Butternut Squash is a winter squash. It has a delicate, nutty flavor similar to a pumpkin. In fact, it’s sometimes known as a crookneck pumpkin or a butternut pumpkin. It’s a good source of fiber, vitamin C, vitamin A, magnesium, and potassium–  really good for you! It can be prepared several different ways; it can be roasted, pureed, or sautéed. We use them in these muffins for flavor and texture!

Let’s talk about it!


Muffins are one of my favorite things! They’re great at any time of the day, and can have so many different flavors– they’re so versatile!

And muffins are generally easy to make– just whip up the ingredients, fill the tin, and bake! And this recipe is no different! What makes these muffins so fun is all the additions!


We’ve already talked about the butternut squash. We add it shredded, so it adds flavor but you don’t have big chunks in there. It also helps the muffins stay moist!

We’ve also added ginger– one of my favorite flavors! And boy does it taste good! It especially goes well with our Fresh Churned Cinnamon Honey Butter in the muffin batter. The recipe also calls for some coconut and pecans. Not a lot, just enough to compliment the rest of the flavors! Feel free to leave either of these out if you want to.

Don’t forget to sprinkle some brown sugar on top before baking! It creates a lovely little sugar crust, and it’s delicious!



Ginger Butternut Squash Muffins

Recipe by Chef ShamyCourse: Snacks, Sweets, Dessert


Prep time


Cooking time




  • 2 eggs, beaten

  • 10 T Chef Shamy Cinnamon Brown Sugar Honey Butter, melted

  • ⅔ cup buttermilk

  • ⅔ cup brown sugar

  • 2 tsp grated ginger

  • 2 cups flour

  • ½ tsp baking soda

  • 2 tsp baking powder

  • 1 tsp cinnamon

  • 1 tsp salt

  • 2 cups grated butternut squash

  • ¾ cup coconut (unsweetened)

  • ¾ cup chopped pecans (optional)

  • Extra brown sugar, for sprinkling


  • Preheat oven to 375° F.
  • In a mixing bowl, whisk together eggs, melted Honey Buttter, buttermilk, brown sugar, and ginger until combined.
  • In a separate bowl, sift flour, baking soda, baking powder, cinnamon, and salt. Add the dry ingredient to the wet ingredients and stir together until just combined! Slowly fold in squash, coconut, and pecans.
  • Divide mixture evenly between 12 well in a greased muffin tin. Sprinkle top of each muffin with about 2 tsp brown sugar.
  • Bake at 375° for 30 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow to cool 10 minutes, then remove from the tin. Serve.