"These muffins are so delicious. I made this recipe because I couldn't find squash muffins that were very tasty. You won't be able to keep these on the table." — Lindsay Ho
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peeled, seeded and cubed butternut squash
1 1/2 cups
pumpkin pie spice
Just one word - delicious! I read through all these reviews prior to making these muffins - I thought it would be a novel way to use up our squash! I baked the squash for an hour, then cooled it. I used half wheat, half white flour. And since I doubled the recipe (too much squash), I ended up using 4 cups of squash and doubled everything else. Since my muffins were bigger, it took between 20 and 25 minutes to finish cooking the muffins.
They're moist and slightly sweet - perfect for me since I'm not a huge fan of really sweet muffins. I'm not sure what went wrong for the person who wrote the negative review, but I think baking the squash definitely helped, and realize that for 12 muffins, use 1 cup of squash.
This turned out awful! I followed the recipe precisely, with no substitutes, and ended up with quite a mess.
I had serious misgivings when the recipe listed a 1/2 pound of cooked squash, but I followed it anyway.
A 1/2 pound is ALOT of squash!! There is no way that you could have weighed the squash. Did it just LOOK
like a 1/2 pound to you? How about converting it to cups? I used a dietary scale and ended up with so much
of the mixture it looked like I could have baked two or more pies, not muffins!! I ended up actually doubling the
flour/sugar mixture and adding it to what was leftover and even then I baked 24 muffins. I wanted to take
them to my parents for a weekend brunch, but there is no way I would serve these to anyone. I make alot of
recipes that I find on Allrecipes.com, but have never rated them. This is the first time I have done this because
of how poorly they turned out. Never again.
I made changes to these muffins just like I would my pumpkin muffins to make them healthier. Flour: 1 c all purpose, 1/4 c whole wheat and 1/4 c wheat germ. I don't keep pumpkin pie spice on hand so I did for spices: 1 1/2 tsp cinnamon, 1/2 tsp ginger, 1/8 tsp allspice, 1/8 tsp cloves, 1/4 tsp nutmeg. I also substituted 1/4 cup applesauce for the butter. It's easier just to make pumpkin muffins, but this gives a nice change.
Mmmmmmuffins! Yummy! My husband, who is not a "weird muffin" kinda guy, devoured three of these after they came out of the oven, and thanked me for the nice change from our typical squash soup recipe. This is a dense, moist muffin recipe, and the result will disappear quickly from your table! My 8-month old son also loved them ... they're not too strong tasting, and very healthy. The tip for 1/2 lb of squash = 1 cup from one of the reviewers was very helpful - thanks! I also substituted half of the white flour with whole wheat (which likely contributed to the density of the muffins), and added 1/2 tsp of vanilla.
These muffins were a tasty way to use up some baked leftover squash. I just mashed it instead of pureeing it. The recipe made 30 mini muffins, which took 12 minutes to bake.
I made these for Thanksgiving this year, and they are really yummy! The only problem was that they were really doughy... I think maybe if I would have really only filled the cups half full and baked them for about 5 minutes longer they would have been great. Watch out when you're making them though, they may look done but they're probably still really doughy on the inside.
This was a great recipe. My first grade food science students made it. Due to what i had on hand we made a few substitutions. We used acorn instead of butternut squash. also i mixed cinnimon, ginger, and nutmeg instead of pumpkin pie spice. Next time I make it i will bake instead of boil squash. The skins come off easier and you retain a higher nutritional value.
These are a wonderful way to use up leftover baked squash! Thanks to the reviewer who suggested 1 cup of squash. I sprinkled some brown sugar on top of a few muffins before baking. They were good with or without. I also substituted olive oil for the melted butter with success. I might add a bit of cinnamon or a little more pumpkin pie spice next time because the first bite or two were a little too squashy for me. Still, a nice addition to my collection of muffin recipes and it was a winner with my kids.
* Percent Daily Values are based on a 2,000 calorie diet.
Spiced Butternut Squash Muffins
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 17
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