Reviewed: Jul. 10, 2010

I always spray the INSIDE of my paper muffin liners before putting the batter in them. Since I started doing this I have never had a problem with the muffin sticking to the liner. These have decent flavour, but they are quite gummy in the center, even though they are baked through. If I make again I will try using whole wheat flour since it makes things drier.

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Reviewer:

kle_sam

Cooking Level: Expert

Living In: Willowdale, Ontario, Canada

Reviewed: Mar. 6, 2010

I used frozen squash instead of fresh which is super easy and tasty! I would add more sugar if u want a sweeter taste. What I like the most about the recipe is that it is not nearly a fattening as most muffins and u would never know :).

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Reviewer:

lowcal-cook

Reviewed: Feb. 13, 2010

These are such a nice treat! I wanted to use up some a squash that has been sitting around taunting and remembered squash muffins my mom used to make. My mom would be proud. I followed the recipe for the muffins and added cinnamon sugar and chopped walnuts on top before cooking. I will make these again!

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Reviewer:

kstuart623

Cooking Level: Intermediate

Reviewed: Jan. 31, 2010

These are very good muffins. I followed the directions exactly using a little over 1 cup fresh cooked butternut squash. They are a little gummy as the review say but they are still very flavorful. I used a mix of paper cups and foil cups. The foil baking cups did not stick at all. The paper cups stuck at first but then came off perfectly after they had sat for a day. I will make these again.

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Reviewer:

homeschooler3

Cooking Level: Intermediate

Reviewed: Jan. 21, 2010

Very good. I was making these all Fall season.

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Reviewer:

Laura L.

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Reviewed: Jan. 17, 2010

These are so good. They have a cake like consistency and bake up soft and high. I used a cup of squash that I baked in the oven, but the muffins didn't come out that sweet or squash tasting, very subtle. The average person probably couldn't guess there is squash in them. I thought it tasted more like carrot cake. I mixed in some chocolate chips. I followed the recipe, except used whole wheat flour, applesauce instead of butter and added some flax. The baking time and temp were perfect, makes 12 large muffins, perfect texture, doesn't really paper baking cups.

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Reviewer:

Sandra

Cooking Level: Intermediate

Home Town: Irving, Texas, USA

Living In: San Jose, California, USA

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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Reviewer:

Chelsie

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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Reviewer:

gramscifi

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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