Spiced Butternut Squash Muffins

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.

I made changes to these muffins just like I would my pumpkin muffins to make them healthier. Flour: 1 c all purpose, 1/4 c whole wheat and 1/4 c wheat germ. I don't keep pumpkin pie spice on hand so I did for spices: 1 1/2 tsp cinnamon, 1/2 tsp ginger, 1/8 tsp allspice, 1/8 tsp cloves, 1/4 tsp nutmeg. I also substituted 1/4 cup applesauce for the butter. It's easier just to make pumpkin muffins, but this gives a nice change.

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.

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.

I made these for Thanksgiving this year, and they are really yummy! The only problem was that they were really doughy... I think maybe if I would have really only filled the cups half full and baked them for about 5 minutes longer they would have been great. Watch out when you're making them though, they may look done but they're probably still really doughy on the inside.

These muffins were a tasty way to use up some baked leftover squash. I just mashed it instead of pureeing it. The recipe made 30 mini muffins, which took 12 minutes to bake.

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.

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.

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.

These muffins were delicious! Very moist and flavorful. I roasted my squash and pureed it and used 1 cup of puree and it turned out great!

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.

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!

I didn't have cayenne pepper, and used paprika instead and left out the cloves! What an AWESOME soup!!!!! Absolutely delicious

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.

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.

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

I'm working on a small food budget this week and I used a cup of cooked squash in my freezer that I cooked and froze a month or so ago so this recipe was perfect for me. I used whole wheat white flour, homemade pumpkin pie spice, lowfat buttermilk and at the last minute, I threw in half a bag of Hershey's cinnamon chips that I found in my freezer. I also added a teaspoon of vanilla extract. This came together quickly and used up ingredients I had on hand to come up with snacks/breakfasts for the next couple days which I appreciated......plus they're quite tasty!

The flavor was very good, but I wish I'd been able to get a smoother puree. I added chocolate chips on top. Yum! However, the muffins stuck to the papers very badly. It seemed like about half of the muffin was permanently adhered to the paper. (I used a kitchen scale for my muffins, too, and half a pound was about 2 cups of cubes, 3/4 c puree.)

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?

Yummy! I baked my squash for an hour, scooped out the innards, and pureed it. I used a cup of it for this recipe. I followed the recipe to a T, except for adding a little extra cloves and nutmeg! Oh, and I also added mini chocolate chips! =] I mixed slightly too much the first time and they were kind of tough, but the second time I mixed 'em til just barely moistened and they came out perfect! Will be making these all winter. Thanks for the great recipe!

I'm lazy and just used a can of pureed butternut squash so maybe that made a difference but these muffins turned out PERFECT. I even subbed whole wheat flour for the white flour and the texture was still great. Love these! Thank you!

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!

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.

Tasty! Great way to use butternut squash from CSA box. Ended up doing as loaf so it was a little scant in the standard loaf pan, but was fine - just not "tall" in the pan. Sprayed pan with PAM and baked about 50min instead. Not too sweet, but nice flavor. Will try with actual pumpkin pie spice next time... didn't have any so made my own mix. Thank you for sharing this recipe! Good stuff.

I had way too much squash to know what to do with until I stumbled upon this fantastic recipe!! I followed the recipe to a T until the very last second! After I put the batter into the muffin pan, I feared that these muffins would not do anything for me unless I added a sprinkle of brown sugar on top! I'm glad I did!! It gave just a little tiny crunch to every bite and made them a tad bit sweeter! Next time I think I'll add a chopped apple just for fun :-) Thanks for sharing this DELICIOUS recipe!! I look forward to having extra squash the next time!!

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!

I found this recipe to be the best of any other squash muffin recipe I've tried but they still looked a little doughy on the inside but tasted great. I added 2/3 cups of raisins and a 1/2 tsp. of vanilla. Everyone who tried them said they were delicious.

Although these muffins do have a good flavor, there is something wrong with the texture. No matter how long I baked them, they were "doughy," as other reviewers mentioned.

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.

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.

These turned out perfectly for me. Very tasty.

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 :).

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!

I used acorn squash which was good - but took forever to peel. Definitely would make again with butternut squash.

this recipe is very good...delicious! I made some changes from the original recipe...1 cup of APF + 1/2 cup of wheat flour instead.Defenitely will make again!

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.

We thoroughly enjoyed the muffins. Ate them all before they had a chance to cool. I went at it this way . . . 8 oz. equals a half pound so I used 1 cup of blended squash and they were just perfect.

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.

Like some other reviewers, I had issues with them sticking to the cupcake liners. The flavor was okay, but the texture was somewhat tough. I know better than to overmix muffin batter, so it wasn't that. I was disappointed and no one is eating them.

DELICIOUS. 1 cup=1/2 pound butternut squash. Used 3/4 cup whole wheat flour, 3/4 all-purpose flour (instead of 1 1/2 cups all-purpose per recipe) and used 1/4 cup applesauce in place of butter. DELICIOUS. Will be making more later in the week. Husband loved them, too!

Butternut just doesn't stand up to baking. The flavor is totally lost. I made these with half white and half whole wheat flour, as I normally do for muffins and quick breads. The spice was at a good level for a muffin, but that's all they tasted like were spiced muffins. The centers also were still kind of gummy, even though the edges were starting to blacken.

A good use for leftover squash after the holiday meal. I doubled the ingredients and used 4 cups of cubed butternut squash. I didn't have enough flour on hand, so 1 cup was actually flax seed meal...which surprisingly resulted in a pretty tasty muffin!

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!

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!

I used the base of this recipe with many reommendations of the reviewers. Thank you for the 1 cup squash per dozen muffins. I also added 1/3 cup walnuts to the batter. I liked how that broke up the texture of the muffin. I also added a crumb topping that made the muffin- it would have gotten less stars without it! Per dozen muffins: 1/4c flour, 1/4c brown sugar, 2T butter, and I added a few walnuts to the topping as well. I did use up my frozen suash which was a bonus!

These are so delicious! My sister thinks it's as good as pumpkin bread, and the little 3 year-old next door can't eat them fast enough! A little time consuming, but next time I'm making a triple batch.

These are really good if you cut them in half, toast, and lightly butter. Then they are better than donuts and way healthier! I made them in paper muffin-cups and they stuck to the paper, so use metal muffin-tins. If you remove the muffins from their papers directly after removing them from the oven, the papers might not stick so much. Good for Thanksgiving dinner, but even more delectable as leftovers!

These are fairly good--however, lacking pumpkin pie spice, I decided to get creative and use cinnamon, nutmeg, a bit of clove, and a bit of allspice. The clove and allspice did not work well in the recipe, but thankfully I didn't put very much in. Learn from my mistake and refrain from attempting to add these spices. These are excellent with a bit of butter.

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.

These were really good. I used paper liners and that was a mistake as the paper didn't want to pull away from the muffin. Will definitely make again.

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!

I loved them! This was my first time a butternut squash and i ended up with 3 cups of squash and took advice of another review and doubled everything else. I did add about 3 tbs of brown sugar. Cooked for 20 minutes. This made 24 muffins.

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

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 :)

Very good. I was making these all Fall season.

Tasted great! But were doughy and a little dense, but we still finished them off. Will keep trying to figure out a way to make them less doughy, maybe mini muffins like someone suggested.

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..?

These were good, even though I forgot to add the butter! Next time, I will take the advice of another reviewer and add a bit of vanilla and perhaps a handful of raisins to give it a little variety. I made 6 large muffins and it took 25 minutes for them to be baked through.

The recipe was good but I added brown sugar instead of white, Vanilla extract and applesauce to add moisture. The squash really needs to be blended well because it can be stringy in the muffins. For a added treat add just a few dark chocolate chips to the top, yum!

This is a fantastic recipe! I had some roasted butternut squash and just used that instead of the chopping and boiling method. The muffins are incredibly moist, full of flavor and everyone loves them. Brought them to my daughters elementary school and they were gone in a flash. A real child and adult pleaser!

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.

They came out terrible!

Myself, my husband and the 3 kids all enjoyed these muffins. The only reason I didn't give them 5 stars is because I felt they could use a little more flavor. I will definitely try adding more next time I bake them. I love that they are low in fat and calories, too!

These turned out very moist and delicious. They are a bit dense but that could have been from the couple changes I had to make. I followed the recipe but found out I had 1 1/2 cups squash purée and hoped it wouldn’t ruin the recipe. Then I found out I didn’t have a full teaspoons baking powder-more like 1 1/2 teaspoons. THEN I found out the milk had gone sour a few days shy of it’s expiration date! So I used 1/2 & 1/2. I also only have white whole wheat flour. So, any of those issues could contribute to its densness. But they were still delicious! We had them right out of the oven with melted butter. I will be making them again and hopefully have the right amount of ingredients!

I was very excited about this recipe. What a let down. First, a 1/2 Lb isn't very clear because it's the amount you get out of it when your done & I'm sure it varies depending on the cook & the squash. Second, this made 24 servings. Third, the batter was like soup. Fourth, even cooking 10 min. longer than the first 12, the muffins are super sticky & don't have a nice done fluffy finish, they are heavy & wet. Fifth, they have hardly any flavor to speak of! I was expecting a spicy Fall muffin. The only nice thing was my house smelled wonderful! Go figure!

Love these. Make them regularly more or less the way the recipe is written.

I wouldn't say "filled with flavor" exactly, as they were a little bland. But a good way to sneak squash into a different kind of dish. We baked our squash like other reviewers recommended.

I've made almost the exact recipe before and it's really excellent! You can mix some light brown sugar, margarine, and crushed pecans, and place it on top of the muffin before baking. It's delicious!

I was not very impressed. These were tasty, but not as flavorful as I would have hoped.

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.

The flavor was fantastic and the texture was soft but not mushy like some muffins made with pumpkin can be. I used my own mixture of pumpkin pie spice--allspice, cinnamon, clove, ginger and nutmeg, rather than the premixed kind. I would recommend that the recipe be updated to include a conversion for the squash measure from (raw) pounds to (cooked) ounces/cups.

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.

Mmm.. i thought the recipes was okay. I love butternut squash a lot, but this recipes didnt bring out the flavor at all. I felt like i was eatting a soggy spice muffin. I probably wont make this again.

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

This was my first time using butternut squash. Not sure how I would like the flavor, this seemed like a fairly safe and easy recipe to undertake. I followed the recipe exactly, with the exception of using a mixture of cinnamon, cloves, allspice, and ginger instead of the pumpkin pie spices. My Dad ended up loving them! The flavor was fantastic. The end product didn't turn out quite as I had expected (the muffin got a little firm/tough on the outside). I will definitely try this recipe again, and try to add more squash (as I think it may have needed it to make it more moist.) Also, a word to the wise, my squash cooked extremely fast so be sure to keep a close eye on it. And the muffins take a little longer to cook than suggested, so be sure to check them. Thanks!

This was my first experience ever with butternut squash. These were much better than I expected. They had the taste and, somewhat, the texture of pumpkin pie. I made a crumble topping using brown sugar, butter and flour and it really added some nice flavor.

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!

My kids and I loved these muffins! I got a ton of butternut squash from my co-op this fall, cooked and froze it. None of us liked it in the traditional squash soup, so this was a great way to use up our squash and make healthy muffins. I used 1 c. squash and 100% whole wheat flour, and they turned out great. I added raisins to one batch and that was fantastic as well.

I made these with leftover roasted acorn squash I puréed. I had just under 3/4 cup only, but I went ahead with the recipe as is, except I used brown sugar which I whisked with the wet ingredients. They turned out nicely, not doughy like my regular recipe can be. I think too much squash will do that. I think the directions could be better as to the amount of squash and I also think roasting it will yield a better product. Toss in 1/4 cup of chocolate chips, that's yummy too! Update: everyone loves these so much, I have to make them all the time! I use about a cup of leftover squash, which I puree with my hand blender. OK one more edit: I have made these with as little as 1/2 cup squash if that's all I have leftover and they still love them.

These are fantastic!! I had half a roasted butternut squash sitting in my fridge for a week and I wanted to use it before it went bad, so I made these, and I'm so glad I did. They are delicious! Moist and flavorful. I didn't have pumpkin pie spice so I used a heaping 1/2 teaspoon of ground cloves, 1/2 teaspoon allspice, and 1 teaspoon of cinnamon. I will be making these alot this winter!

I totally veganized this recipe....and I had started making it when I began ro read reviews and then promptly doubled my recipe when I realized that the whole butternut squash I had boiling was gonna be way too much for the recipe as is, I also added some vanilla extract, used vanilla flavored almond milk, cornstarch to replace eggs, and unsweetened applesauce instead of the oil or was it butter that the recipe called for...anyway baked them for about twenty five minutes or so on 400 degrees and some of them were still a little mushy and chewy on the inside, even though I had tested and they seemed done. I made a dozen and a half and still have alot of batter left over, to it I will add a little more sugar and a little more pumpkin pie spice and I don't have any on hand right now but in the future I will use a little butter flavor extract along with the vanilla extract....they are okay, but there is just a little bit of ummph!!! Missing. But I will make again for sure, I think it's worth it to get it just right.

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!!!

i made this with 1 cup of mashed squash as comments below did and used whole wheat flour instead of white came out perfect!

I made this twice. The first time, I admit I eyeballed the cooked squash because I had already cooked it. Would have been useful if the author had also included the amount of cooked squash. The inside basically never cooked. The second time, I used 1 cup cooked squash as per the other reviewers tips, and although it cooked through and the taste was good, I had to cook it almost double the time to get the insides cooked. So the outsides were really hard and brown. I'll eat these myself warmed up but wouldn't serve to guests and it's not a recipe I would trust to work every time.

I doubled and substituted ingredients and these turned out great!! I used part brown rice flour/ part all purpose flour and coconut oil instead of vegetable oil.

These were tasty but didn't turn out exactly as I thought. They were nice and brown on the outside by gummy and dense on the inside which made them seem kinda uncooked in the middle. I'm not much of a baker but I *think* I followed the recipe to the letter. This recipe is worth a try if you have Butternut Squash hanging around that needs to be used up.

Awesome! My husband doesn't even like squash and he loves these! Next time I have to take muffins somewhere, I am going to make these. I may try them with pumpkin instead of squash though just because my husband loves pumpkin so much. Thanks for posting this!!

I made it exactly as-is and it was delicious ...but mushy. The entire bottoms of the muffins stuck to the paper. Next time I will try cooking a few minutes longer.

Horrible! I made several dozen and not one was presentable for the event I made them for, a graduation. A waste of good ingredients. I have never had a recipe turn out so bad. It seems it does not have enough oil/butter. The outside gets hard and sticks to the liners, the inside never gets cooked. Awful.

These muffins turned out really well with a few adjustments. Thanks to the person who recommended using less than 2cups of butternut squash! I used 1.5 cups squash and I still ended up not pouring all the liquids into the flour mixture before pouring into the muffin cups. If I had used all the liquid it would have made the batter way too watery. I also used walnuts which was a great contrast to the sweet squash. Great way to use up extra butternut squash!

I tried this recipe. Only one reviewer talked about the doughy turn out of muffins. I ended up baking them about 45 minutes and muffin insides stayed like the inside of a churro but a little more moist. The flavors are good, I'd make it again but without the milk. I used mashed squash, and it was plenty moist without using the milk or only 1/4 cup milk. 3/4 is TOO MUCH. I realized cooking with butternut squash is very much like cooking with sweet potatoes, you really don't need any additional liquids, the vegetable alone is fine.

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.

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.

Pretty good. The current ingredients need to be doubled and use 4 cups squash (whole butternut). I did half brown & half white sugar and added extra nutmeg. This would also taste yummy as a dessert with cream cheese frosting, or plain with chocolate chips and/or nuts.

Most of my family does not care for squash, but we were looking for a way to use some squash that was given to us. We did not have butternut squash, but we tried this recipe with a couple kinds mixed together. Everybody loved the muffins. When we added chocolate chips, they liked them even more.

Yummy! This is a great way to use leftover butternut squash - excellent for snacking.

Maybe I didn't puree the squash enough, because muffins were very dense and tough. Flavorful, though.

good way to use up butternut squash! followed recipe exactly except i skipped the salt and added 1/2 tsp. baking soda and added some cinnamon on top of the pumpkin pie spice...came out light and fluffy :) only complaint is mine almost had an eggy flavored after note...maybe more cinnamon next time?

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!