Reviewed: Nov. 22, 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.

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Reviewer:

lorimcraw

Cooking Level: Expert

Living In: Amman, Amman, Jordan

Reviewed: Oct. 14, 2003

I made these muffins and both myself and my huband loved them. I used nutmeg, cinnamon and ginger instead of a pumpkin pie spice mix. Also, I think I may have had more squash, so the baking time needed to be a bit longer than 20 minutes because they were still mushy inside. But, I really like these muffins, and I would definitely make them again.

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13 users found this review helpful

Reviewer:

STEPHANIE_G

Reviewed: Sep. 24, 2003

If this was not a low-fat, relatively healthy muffin, it would be getting a lower rating. But all things considered, the muffins are very moist and pretty tasty, if a little bland and low-fat tasting. I wouldn't serve these to anyone, but they're perfect to snack on around the house!

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2 users found this review helpful

Reviewer:

FFQUEEN

Reviewed: Apr. 22, 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.

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104 users found this review helpful

Reviewer:

MAH70

Reviewed: Feb. 16, 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.

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Reviewer:

CANUCKATLARGE

Cooking Level: Intermediate

Home Town: Ottawa, Ontario, Canada

Living In: Rossburn, Manitoba, Canada

Reviewed: Jan. 20, 2003

Very good. I prefer a slightly richer muffin, but I suppose it's healthier without too much fat. Also, I found the squash flavor to be subtle and I may put in a little extra next time to make it "squash-ier". This recipe would be good with pumpkin too. To the reviewer who thought the recipe calls for too much squash: 1/2 lb is only 1 cup which shouldn't be too much..?

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Reviewer:

MICHELE GABRIELE

Reviewed: Nov. 15, 2002

Yummy!! How easy to make! They are very sweet. Mine came out extremely moist-- I think I used closer to 1 lb of squash (twice the amt.). I also did half and half whole wheat flour and all-purpose b/c I love whole wheat recipes. I baked the squash instead of boiling it. My 18-mo-old LOVES them!! He shrieks over them--I'm afraid he's reacting to the sugar. (The most he gets at one time is in graham crackers). I'm looking forward to trying acorn squash next time.

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Reviewer:

KMBLEE

Reviewed: Sep. 14, 2002

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.

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Reviewer:

MADKJ84

Reviewed: Sep. 12, 2002

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.

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19 users found this review helpful