Reviewed: Oct. 22, 2009

I think I did something wrong. First I doubled the recipe and I definately cooked them too long. The muffins were very compact and doughy. However, I gave this recipe 3 stars because even though they were doughy they had a really good flavor. I will probably try this recipe again just to make sure I didn't screw it up.

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Chelsie

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Reviewed: Oct. 6, 2009

I made this recipe for the first time last week and got rave reports. It was my first meeting with butternutt squash too. They were great!!!

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gramscifi

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Reviewed: Oct. 5, 2009

I just made these muffins and found out they do have a tendency to be a litle too moist inside and you need to bake them a little longer. BUT I tried using my mimi muffin pans and they worked out great. Baked them for 20 minutes and totally done. They are bite sized, if the bigger ones are just a little too much. My husband even thought they would be better smaller. If you really like them, then you can have two or 3. They are great a great size for the kids too. I added raisins to mine and a teaspoon of nutmeg to give it a little zing!

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Diane

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Reviewed: Oct. 5, 2009

I used Mdinsmore's revisions, but did not have wheat germ, so I used flax seed meal instead to rave reviews.

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mrsspunkmeister

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Reviewed: Aug. 14, 2009

Pretty good. I followed other reviewer's suggestions and used 1c previously baked squash. I also healthified it by adding 1/3c roasted punpkin seeds, 1/3c chopped walnuts and 1/3c rasins. I swapped out 1 cup of white flour for 3/4c whole wheat flour and 1/4c flaxseed meal. I used half the sugar and added 1/3c honey. I MEANT to use oil instead of butter but wound up forgetting to put it in alltogether, although it still turned out pretty well. I think it would have come out of the papers better with the oil though, so next time I'll try not to forget. Like my new recipe? LOL! I love the oops review of the SOUP! HAHAHA!

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WILLOWSCHNELL

Cooking Level: Expert

Home Town: St. Albert, Alberta, Canada

Living In: New Sarepta, Alberta, Canada

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Reviewed: Mar. 31, 2009

made these, this morning & they're good but as a personal preference,they need to have more spice to them,but gave them 5 stars,because I'd never have thought to use butternut squash in a muffin.

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Mary L

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Reviewed: Feb. 12, 2009

These are very good and healthy-tasting (in a good way)! I used shredded squash and the alternative listed previously for the pumpkin pie spice. Quite tasty. Thank you!

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RLUCTERH

Cooking Level: Intermediate

Home Town: Lafayette, Indiana, USA

Living In: Norfolk, Virginia, USA

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Reviewed: Jan. 29, 2009

I just made these and I think they're awesome! I followed the proportions almost exactly (I weighed my pre boiled squash, it was 1/2 lb). I did make one tiny mistake and only use 1/4 cup milk instead of 3/4. Otherwise, all the same. I didn't food process my squash, I just drained it, added it to the egg/milk/butter and mashed it with a fork. I added a crumble topping made form 1/2 oz pecans (9 halves), 3 tbsp brown sugar, 1 1/2 tbsp flour, and 1 tbsp butter. This was just enough not to add too many calories to each muffin, but gave it that sweet flavor boost. Also, I think mashing the squash instead of pureeing left more of the squashy flavor intact. All in all, I think they're awesome this way. Oh, also, I made 15 instead of 12, which I calculated from my ingredients to mean they're only 100 calories a muffin with 3 grams of fat! Hooray for muffins! Oh, and since they were a little smaller, I didn't bake 20 minutes.

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CareBearNJ

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Reviewed: Jan. 25, 2009

I followed the advice of one of the reviewers and used a cup of squash (because I had a bunch left over in the fridge!). I got a lot of batter, enough to fill the muffin cups about 3/4th full, but the muffins turned out really nice. I may have baked them 5 or 10 minutes longer, though, because they really collapsed when I got them out of the oven. Nevertheless, they were delicious and I love that they use little oil or sugar!

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Jewelsie

Cooking Level: Expert

Home Town: Oil City, Pennsylvania, USA

Living In: Jamestown, New York, USA

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Reviewed: Jan. 13, 2009

Very good recipe. I have to admit to eyeballing the amount of squash, used about one and three quarter cup of squash, slightly less sugar than asked for and added a banana to sweeten the deal. Also didn't have pumpkin spice but added clove, nutmeg, allspice and cinnamon, all in varying amounts. I don't tend to stick to recipes and at the moment couldn't find measuring spoon so eyeballed all of it. Muffins were moist and outside of wanting to add a little texture was pleased.

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Nilda P.

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Reviewed: Jan. 7, 2009

I used left over acorn squash. This was a GREAT and delicious recipe with a little change added. I used 1/2c sugar and 1/4c of brown sugar, added 1/4t of baking soda. I did not have the spices available, so I used Chinese 5-Spice. Lo n' behold, IT WORKED! I had baked the muffins at 375 degrees for 30 minutes. This is not a light and fluffy muffin. It is mushy on the inside when it comes right out of the oven, but when it cools it becomes dense and regular type muffin inside. When I make and have left over squash, I will make this again.

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Gyress

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Dec. 16, 2008

Very easy and good..could use a little something, but easy nonetheless.

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Gina S.

Cooking Level: Expert

Home Town: Virginia Beach, Virginia, USA

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Reviewed: Dec. 6, 2008

This is an excellent recipe. I used 1 cup butternut squash (frozen cooked squash is quick and easy - just heat it up and mix it in). I used 3/4 c. white flour and 3/4 c. whole wheat graham flour; 1/4 c. white sugar and 1/4 c. brown sugar. I used the previous suggestion to bake in the metal muffin pan not paper cups. I baked them in a 350 degree oven for about 17 min. They turned out beautiful: lightly browned and a little crisp on the bottom outside and nice and light and fluffy on the inside. Great texture. Will definitely make these again.

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Teresa

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Reviewed: Dec. 2, 2008

These tasted ok, and I like that they're low in fat and sugar... but the texture is kind of gummy...

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Holly

Cooking Level: Intermediate

Home Town: Athol, Massachusetts, USA

Living In: Holyoke, Massachusetts, USA

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Reviewed: Nov. 30, 2008

These were great! I had some butternut squash leftover from Thanksgiving, so I decided to try this recipe, and I'm so glad I did! I followed the directions exactly, but I did drizzle a very easy icing over the tops once they were cool (1 cup of confectioners sugar mixed with 2 tablespoons of milk and 1/4 teaspoon of vanilla). The icing was perfect with them, since the muffins aren't overly sweet. My whole family really enjoyed them! Thanks for a great recipe!

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Sarah

Cooking Level: Expert

Home Town: Plaistow, New Hampshire, USA

Living In: Manchester, New Hampshire, USA

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Reviewed: Nov. 18, 2008

My kids *love* these muffins! I use 1 cup of squash per 12 muffins and carefully monitor cooking time. I needed to add 5 minutes for my oven. I always test with a toothpick. The first batch was gummy but then I adjusted the cooking time and voila! perfection!

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Hope Rumpca

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Reviewed: Nov. 12, 2008

These are yummy. -I used a whole butternut squash, peeled, seeded and cubed, tossed with olive oil and a little salt, and roasted at 400 degrees for about 30 minutes. This brought out the flavor of the squash better than boiling would. -I substituted 3/4 c oatmeal for 1/2 c flour for some more nutritional value and bite. -I added 1T grated ginger to the squash. -I sprinkled slivered almonds on top before baking. -I only used cinnamon in the absence of the other spices. Next time I make these I will: -make a ginger cream cheese icing (though not a very sweet one) -spray my muffin cups with baking spray before baking -think about including raisins and nuts in the batter

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KP

Cooking Level: Expert

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Reviewed: Oct. 31, 2008

This recipe is excellent! I have a new love for squash! I also left half of the muffins plain, while the others I made a homemade cream cheese frosting. Yummy!

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Cassandra

Cooking Level: Intermediate

Home Town: Little Falls, Minnesota, USA

Living In: Rochester, Minnesota, USA

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Reviewed: Oct. 22, 2008

DO NOT USE PAPER CUPS! So I made this exactly to the recipe (except for the cups..oops) and they didn't turn out very good. They were not very sweet and were doughy in the middle.. So I modified my second batch and added a little more sugar (maybe about 1/4 cup) and about 1/4 teaspoon baking soda to make them more fluffy. I also used a greased pan instead :-) Much better the second go-around. I will probably look for a different recipe the next time I want butternut muffins. Thanks!

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hjoyh

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Reviewed: Sep. 14, 2008

Good muffin! Made a half batch to go with the southwest beef stew & apple cider that my bf and I had for dinner. I liked the muffins more than the stew : ) My bf didn't care for these, but he doesn't like muffins very much (or squash, pumpkin, etc.). Well, at least he tried one.... I had no problems with my muffins being "mushy" and they stuck just a little to my greased muffin liners. I baked a peeled butternut squash (cut in half lengthwise, seeds and fibers removed) in the microwave for about 4 min. cut side down, then 5.5 min. turned over. Mashed with a fork and added a 1/2 c. to the batter. Because I had some egg substitute I needed to use up, I ended up subbing 1/8 c (= to 1/2 large egg) for the egg called for. Perfect!!! I can't wait to have the two remaining muffins (slathered with butter of course!) for breakfast! Thanks for sharing. I LOVE fall foods :)

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