Spiced Butternut Squash Muffins Recipe

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Most Helpful Positive Review

Oct 02, 2003

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.

—MAH70

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Most Helpful Critical Review

Oct 24, 2003

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.

—MADKJ84

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119 Ratings

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Jan 15, 2007

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.

—MDINSMORE

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Oct 02, 2003

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.

—CANUCKATLARGE

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Oct 02, 2003

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.

—ljrd

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Nov 25, 2004

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.

—ARIAL1

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Oct 02, 2003

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.

—CKOWAL

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Nov 24, 2003

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.

—lorimcraw

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Nutrition

Calories
121 kcal
6%

Carbohydrates
23.6 g
8%

Cholesterol
21 mg
7%

Fat
1.9 g
3%

Fiber
0.8 g
3%

Protein
2.9 g
6%

Sodium
129 mg
5%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Spiced Butternut Squash Muffins

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 121
Calories from Fat: 17

% Daily Value *
Total Fat 1.9g 3 %
Saturated Fat 1g 5 %
Cholesterol 21mg 7 %
Sodium 129mg 5 %
Potassium 114mg 3 %
Total Carbohydrates 23.6g 8 %
Dietary Fiber 0.8g 3 %
Protein 2.9g 6 %
Sugars 9.6g
Vitamin A 42 %
Vitamin C 7 %
Calcium 8 %
Iron 11 %
** Thiamin 15 %
Niacin 14 %
Vitamin B6 3 %
Magnesium 5 %
Folate 20 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.