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My review
Spiced Butternut Squash Muffins
Lindsay Ho
"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."
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Ingredients
1 h 10 m servings 121 calsOriginal recipe yields 12 servings (12 muffins)
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Directions
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Prep
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Cook
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Ready In
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 12 cup muffin pan.
- 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
Per Serving: 121 calories; 1.9 g fat; 23.6 g carbohydrates; 2.9 g protein; 19 mg cholesterol; 129 mg sodium. Full nutrition
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Reviews
Read all reviews 151172 Ratings
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Most helpful positive review
4/22/2003
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 ...
Most helpful critical review
9/14/2002
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 ...
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4/22/2003
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 ...
1/15/2007
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 h...
9/14/2002
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 ...
2/16/2003
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...
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 b...
11/29/2001
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.
9/12/2002
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, gi...
11/22/2003
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 ...
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...