Reviewed: Mar. 13, 2012

Yum! These were great! Similar to pumpkin muffins, but not the same. As for the reviewer who claimed that a half pound of squash was "a lot," I'm not really sure what happened because a whole butternut squash is only about three pounds anyway. My only problem with these was that after I took them out of the oven, most of their domes sunk back down. I'm not sure what happened, so I will have to try it again and see if I can improve them! Nonetheless, they tasted wonderful.

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Reviewer:

justagirl

Reviewed: Mar. 2, 2012

Delicious! Had too much butternut squash to know what to do with and stumbled across this recipe. I used applesauce instead of butter, and 2 tsp vanilla extract and a healthy sprinkle (or dump) of cinnamon. I baked in paper cups sprayed with cooking spray, and they stuck somewhat less. Very fluffy, will definitely make again.

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Reviewer:

Julianey

Reviewed: Jan. 31, 2012

Only rated 4 stars as it is written but turned out 5 stars with the changes I made. I was looking for something different to do with my leftover butternut squash and decided to give these a try despite some of the mixed reviews of people saying these didn't cook through. I already had the cooked squash and pureed that to make 1 cup. I also added 1/2 tsp. baking soda and 1 tsp. vanilla extract to the mix. I also made the change of doing 3/4 cup whole wheat flour and 3/4 cup all purpose and added 1/4 cup brown sugar (for added sweetness) on top of the 1/2 cup white sugar called for. I use silicone muffin liners sprayed with Pam and these popped right out when finished baking. They don't rise very much and they are a dense muffin but they are nicely spiced and you would never know that they are made with squash! By only filling liners 1/2 full they did cook in the amount of time called for, flavors come through more the next day. Will make these again!

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Reviewer:

Cathy G.

Cooking Level: Expert

Home Town: St. Catharines, Ontario, Canada

Living In: Thorold, Ontario, Canada

Reviewed: Jan. 8, 2012

Measured 8oz of squash - worked out to be 1/2 of my squash. Made them as mini-muffins and left out the tbs of butter. Delicious!

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Reviewer:

PROULXSA

Reviewed: Nov. 28, 2011

well this was extremely interesting. First I'd like to say my family LOVED the outcome. I used coconut milk and almond flour because we are trying to go into the SCD/GAPS diet... anyway it cooked for MUCH longer than 20 min...probably like a little more than an hour... I had the oven on 350 then turned down to 300 for the last 20min. It just seemed like it would never get bread like (it was still liquidy). Anyway, the result was still more like a mashed potato consistency. But I'm telling you my boys and hub ate it quick! They all loved it and 2 had seconds. And they did not like the butternut soup I had made yesterday so I was more than surprised. I will be making this again.

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Reviewer:

Rose

Cooking Level: Intermediate

Living In: Mentor, Ohio, USA

Reviewed: Nov. 28, 2011

I read the earlier reviews and, based on those, baked the squash for an hour first then used a little over a cup of squash (someone else said a cup equals 1/2 pound). I also wanted to make them a bit healthier so for the flours I did: 1/2 cup all purpose, 1/2 cup whole wheat and 1/2 cup wheat germ). These were yummy and very fresh tasting. My 1 year old loves them!

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Reviewer:

KBT24

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: Hartford, Connecticut, USA

Reviewed: Nov. 25, 2011

VERY yummy. I added 1/4 cup brown sugar because someone said they weren't very sweet. I also used leftover squash I had baked for dinner the night before and some apple juice for part of the milk. I was worried about not getting them done in the middle, but when I tested with a toothpick it came out clean. When we ate them warm they seemed doughy, but once cooled they were moist and fully baked. I will certainly make these again.

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Reviewer:

Reviewed: Oct. 26, 2011

These turned out perfectly for me. Very tasty.

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Reviewer:

JBANTAU

Reviewed: Oct. 21, 2011

Please help! I followed the instructions and I measured 1 cup of squash for 12 muffins, but the inside of my muffins would not finish baking. The outside was great, but the inside was very mushy. What did I do wrong?

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Reviewer:

brannic

Reviewed: Oct. 20, 2011

Made these to use up some butternut puree. They tasted okay, but were quite sticky. I couldn't get them to peel out of the papers very well, which might have been my fault. I just feel like too much was wasted due to the this.

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