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Spiced Butternut Squash Muffins

Reviewed: Oct. 31, 2013
This is a good recipe (except for the problem with how the amount of squash is listed--after reading reviews and a few other squash muffin recipes I used 3/4 cup of cooked, pureed acorn squash). I did tweak it for my family's tastes. I used Eggbeaters in place of the egg which worked fine. I also added a chopped Granny Smith apple. I think it would have been too strong of a squash taste for me without that but I really liked the apple and squash combo. That's a personal preference but if you really like the taste of squash--the recipe is good (nice texture in my opinion). I also used a half and half combination of cinnamon and nutmeg instead of the pumpkin pie spice (just wanted a different spice since we had a pumpkin pie recently). I made a glaze using apple juice and powdered sugar which was very good with the muffins and will likely entice my child to try them. :) I'm not sure "squash muffins" sounds good even to me....but I needed to use some and this turned out really yummy.
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