These muffins are so delicious. I made this recipe because I couldn't find squash muffins that were very tasty. You won't be able to keep these on the table.

Recipe Summary

prep:
35 mins
cook:
20 mins
additional:
15 mins
total:
1 hr 10 mins
Servings:
12
Yield:
12 muffins
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 12 cup muffin pan.

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  • In a medium saucepan with enough water to cover, boil squash 20 minutes, or until tender. Remove from heat, drain, and puree in a food processor.

  • In a large bowl, whisk together flour, baking powder, white sugar, salt and pumpkin pie spice.

  • In a medium bowl, thoroughly mix together milk, egg and butter. Stir in squash. Fold the squash mixture into the flour mixture just until moistened.

  • Spoon the batter into the prepared muffin pan, filling cups about 1/2 full. Bake 20 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Remove from muffin pan and cool on a wire rack.

Nutrition Facts

121 calories; protein 2.9g 6% DV; carbohydrates 23.6g 8% DV; fat 1.9g 3% DV; cholesterol 19.3mg 6% DV; sodium 128.5mg 5% DV. Full Nutrition

Reviews (157)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/02/2003
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. Read More
(135)

Most helpful critical review

Rating: 1 stars
10/24/2003
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. Read More
(70)
180 Ratings
  • 5 star values: 73
  • 4 star values: 66
  • 3 star values: 19
  • 2 star values: 9
  • 1 star values: 13
Rating: 5 stars
10/02/2003
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. Read More
(135)
Rating: 4 stars
01/15/2007
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. Read More
(98)
Rating: 1 stars
10/24/2003
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. Read More
(70)
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Rating: 5 stars
10/02/2003
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. Read More
(54)
Rating: 4 stars
11/25/2004
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. Read More
(33)
Rating: 5 stars
10/02/2003
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. Read More
(32)
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Rating: 5 stars
10/02/2003
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. Read More
(23)
Rating: 4 stars
11/24/2003
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. Read More
(19)
Rating: 4 stars
10/14/2003
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. Read More
(14)