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