Reviews for Spiced Butternut Squash Muffins
These are very good and healthy-tasting (in a good way)! I used shredded squash and the alternative listed previously for the pumpkin pie spice. Quite tasty. Thank you!
I used 1 cup of squash, and since I didn't have pumpkin pie spice, I used cinnamon, nutmeg, ginger, cloves, and allspice, as other reviewers mentioned. Very good! The kids loved them, too.
I used Mdinsmore's revisions, but did not have wheat germ, so I used flax seed meal instead to rave reviews.
great recipe! I added milled flax seed & use whole grain flour & it was so healthy & delicious! Not too sweet, but nice for a healthnut's treat!
Delicious, my kids (3 and 4yrs)even loved these. Didn’t last long at my house :)
A bit disappointing. They taste good... but I don't like the texture. They're heavy and dry. And they stick to the muffin liners. I think 400F is too high. I cooked a pound of squash (I doubled the recipe) in a steamer so the puree was not too much liquid. I should have double the amount of butter and cut down on the milk. I added a spoon of honey and one cup of nuts. Next time for a 9'' bread form, I'll rather start with 3 spoons of butter + 2 eggs + 1c sugar. Then add squash puree(500g uncooked) and nuts and honey. And alternately add mixed dry ingredients and 1 cup of milk. Bake at 350°c for 50 minutes.
These are really good and seem pretty healthy. I had some leftover baked squash that I used (about 3/4 of a squash) and just mashed it in with everything else. I followed the recipe exactly except added a teaspoon of vanilla and a diced green apple. I think it would be good without the apple too; I might add some more nuts than are called for next time because I like the crunch. This recipe made 25 muffins for me.
This recipe was very easy and delicious. I’m not a fan of muffins but these were very moist and flavorful. I followed the recipe as is. The only change was the oven I put it on 400 degrees convection. I baked them for 15 minutes turned off the oven and let them rest in the oven for the next 5 minutes. I will definitely make them again.
This was excellent. Used 1 cup butternut squash and improvides with spices: 1/2 tsp cinnamon 1/2 tsp ginger 1/2 tsp fresh cardamom 1/4 tsp paprika. Very delicious.
nice mildly sweet muffin just what I was looking for
Great and creative way to use up extra squash!! I did use 1 cup whole wheat and 1/2 cup AP flour and about 1/4 cup white sugar. Since I had a lot of squash, I had closer to 1 1/4 cups. Went great with my veggie soup, but the true sign of approval came from my picky-eater friend who had 3 of these!
My family loved them!! I will definitely make them again!
The muffins turned out too light and doughy. Not enough of something. We still ate them though.
No changes made. Very small do not puff up well. Needs to be a little sweeter.
These came out really good, but doughy in the center even after I baked them for a few extra minutes. They're just the right amount of sweetness and adding some extra cinnamon makes them even better.
I saved a step & used 8 oz of frozen pureed squash. I thought it was very Bland, despite the 2 tsp. of pumpkin pie spice. No I wil not make it again
no complaints here!
I used left over acorn squash. This was a GREAT and delicious recipe with a little change added. I used 1/2c sugar and 1/4c of brown sugar, added 1/4t of baking soda. I did not have the spices available, so I used Chinese 5-Spice. Lo n' behold, IT WORKED! I had baked the muffins at 375 degrees for 30 minutes. This is not a light and fluffy muffin. It is mushy on the inside when it comes right out of the oven, but when it cools it becomes dense and regular type muffin inside. When I make and have left over squash, I will make this again.
This was great! I had enough butternut squash left over that I wanted a different recipe for. This one tasted very good, easy to make, simple and with everyday items that I already had. The only change I made was to substute coconut oit for the butter and it worked perfectly.
thanks for the recipe! delish! I use plain yogurt instead of milk.
Yummy! Followed recipe exactly, using 1 cup of cooked squash as suggested by other reviewers.
Mmmm....Light and fluffy these muffins were perfect and so simple.
I'd definitely make these again. I'm always looking for ways to incorporate (sneak) healthy veggies into foods for a teenager with autism who won't touch a single vegetable. These baked up nicely, and they were tasty and a hit with the unsuspecting boy. I made some changes based upon previous reviews: I roasted the squash for an hour in the oven then scraped out 1 cup of the soft squash and mashed it by hand (Thanks to the reviewer who said 1/2 pound = 1 cup! Very helpful). I used 1 cup of white flour and 1/2 cup of wheat flour (the consistency was a little denser as a result). I used half white sugar and half brown sugar; I added one teaspoon of vanilla; and I used apple pie spice instead of pumpkin pie spice because it's what I had on hand. And I added 1/4 cup of mini semi-sweet chocolate chips to up the yummy factor and ensure they'd be eaten. :) I love silicone baking cups, but mine are slightly smaller than 12-cup muffin tins, so it made 20 muffins filled 3/4 full. Baking time was 15 minutes as a result. Thanks for a yummy recipe!
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!
I did make changes base upon my research and didn't boil the squash but baked it for an hour at 400 deg. I wished I had used more spices though. They were ok when I ate them hot but seemed to taste better cold. Alot of my muffins stuck to the paper. Thank you to the reviewer who confirmed how much squash to use in cups vs pounds and who confirmed baking the squash vs boiling.
Gooey. Followed the recipe exactly but unfortunately I did not care for this recipe. Made the kitchen smell good though.
Very Very tasty but because the ratings were 4 I modified at the suggestion of several reviewers which made it 5 stars. I did bake cubed squash drizzled with a little olive oil and let it cool before making. I also used 1/2 brown and 1/2 white sugar. I replaced 1 of the teaspoons of pumpkin pie spice with fresh grated nutmeg, a pinch of cloves and a pinch of cardamom, I added chopped pecans and chopped candied ginger and sprinkled a small amount of sparking sugar on top.
These came out way too gooey and doughy.
I make these muffins every year, when squash is in season, for my VERY picky nephew and he LOVES them! Thank you for sharing:)
I tried this recipe and will not try it again. 1/2 lb. os squash is very difficult to measure and I tried to weigh it but was unable to do it. As a result there was too much liquid.
I thought these were gooey and tasteless. I followed the recipe although I was suspicious about the small amount of fat. I don't even have a suggestion for improval.
These are delicious! They have an excellent, soft texture, and a wonderful flavor. This is a great way to get butternut squash into a meal that no one could possibly object to! (I substituted whole wheat flour for some of the white flour, which made them even more nutritious, and the WW flour wasn't noticeable at all)
I made the following substitutions: 1/3 cup brown sugar instead of 1/2 c. white sugar. Measured 1 cup cooked butternut squash and baked in mini cupcake tin (baked only about 20 minutes). Turned out great.
These taste great. Easy to make. I also used the recipe for pumpkin pie spice. Very good.
I made this exactly per the recipe except using canned pumpkin instead of squash, using 8 oz (= 1/2 lb.). It was awful - wet, sticky even though it was cooked. It stuck horribly to the muffin paper wrapper. It was so bad that it is the only baked item I've ever made that no one in the house would eat, and we threw out all the remaining muffins.
These were a big hit with the daycare kids. They are not overly sweet.
Best muffins I've ever made! Thank you!!
Followed reviewers recs and added 1 tsp vanilla to the recipe. Came out good, but next time I'll cook additional 5 minutes. Used large muffin pan so got 6 muffins filled 3/4. Good taste and not too mushy in the middle. Will definitely make again as it's a good recipe for leftover squash.
I followed all the instructions exactly as specified and this turned out horribly. The ratio of wet to dry ingredients was way off, so the muffins came out like hockey pucks on top and still raw in the middle. After 30+ minutes in the oven, I had to take them out, and the toothpicks never came out clean. So disappointed I wasted a half pound of perfectly good butternut squash on this recipe. Will never make this again.
Only small changes: vegetable oil instead of butter, only 3/4 cup of honey nut squash - leftover from dinner, and a bit more sugar. These rose beautifully, rolled easily out of muffin "tin" (I used ceramic 6-muffin one, lightly greased) and were unbelievably delicious. Will add some cut up apple next time. We love them!
I thought these were really good! I substituted whole wheat flour for white (to make them a bit healthier) and brown sugar for the white (just my preference). I had to use 1/4 cup of the milk while pureeing the squash (I just added the remaining 1/2 cup to the mixture when it called for it). The muffins turned out really good, and are not overly sweet. I frosted them with some homemade cream cheese frosting to make cupcakes for my daughter's kindergarten class. I hope they all like them, so I can tell them afterward that they were made with a vegetable!!! :)
These are excellent as written. Only changes I made was I baked the squash whole and once it was cool scooped out about 1 cup for the recipe. I also used brown sugar instead of white, and 1/2 cup whole wheat flour, 1 cup white flour. Great recipe with not too much sugar, which I appreciate.
These are a great comfort food straight out of the oven. My husband doesn't care for squash soup so I used up the leftovers this way. I added cinnamon, nutmeg, cloves, and allspice, plus about 1/4 cup of lowfat sour cream to keep them moist. This added about 5 minutes to the baking time, but they ended up very tasty.
This recipe didn't work out for me either, I had a full pound of squash guts from jack o'lanterns, not so much cubed flesh, but calculated the necessary conversions. The result turned out too moist, dense and stuck to muffin cup papers. A bit too bitter too, in my opinion. Possibly trouble with the amount of squash and/or baking times.
I made these twice, because I really wanted them to work, but both times they were spongy and gluey in the center. The flavor is wonderful, enough so you want to eat them even tho the texture is not right. I weighed and measured very carefully the second time so I don't knowwhat went wrong.
My whole family liked these muffins. I used one reviewer's suggestion and added some nuts (toasted pecans) and a pinch of brown sugar. Thanks for a new way to use up our butternut squash this year!
I am still a fan of the recipe but wanted to try to make them a little more moist. This time I added 1/2 cup chunky applesauce & a sprinkling of dried berries. They were much better with these additions.
This recipe uses white sugar, milk and all-purpose flour, all of which I no longer use. Instead I use alternative sweeteners (depending on the main ingredients), non-dairy milk and various gluten-free flours, so to use this recipe I would have to make too many adjustments. I'm happy for anyone who doesn't need to make these types of substitutions, though.
I took another reviewers advice and used applesauce instead of butter. I should have stuck with the butter. It only calls for 1 tbs anyways. The taste was just ok though. I think a topping would help.
i think this recipe was spicy all my familly loved it as well as me
Very good recipe. I have to admit to eyeballing the amount of squash, used about one and three quarter cup of squash, slightly less sugar than asked for and added a banana to sweeten the deal. Also didn't have pumpkin spice but added clove, nutmeg, allspice and cinnamon, all in varying amounts. I don't tend to stick to recipes and at the moment couldn't find measuring spoon so eyeballed all of it. Muffins were moist and outside of wanting to add a little texture was pleased.
They are so good. Wasn’t sure if I make again cause of all the prep work of the squash, cutting in half, and peeling not fun but they were so worth it.
This recipe is excellent! I have a new love for squash! I also left half of the muffins plain, while the others I made a homemade cream cheese frosting. Yummy!
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!
I thought the flavor of these was great. I didn't have pumpkin pie spice, so I used the combination of nutmeg, cinnamon, ginger, allspice and clove that another reviewer suggested and that worked well. I replaced the sugar with agave syrup and the flour with almond flour. Taste wise, that worked well, but the middle stayed a little mushy. I'll try that combo again, and tweak the amounts. Oh, I also decreased the oven temp a little and baked longer so that they wouldn't burn with the changes I made. Will definitely try again- really tasty.
I made these just as the recipe called for, using another user suggestion of 1 cup squash for a half pound. I also didn’t have pumpkin pie spice, so I used cinnamon and ginger but next time I’ll try to at least have nutmeg on hand also. I also did a double batch since I had so much squash. I thought they came out great! The first batch was a bit dry, but I was attending to my toddler when the timer went off, so I think that’s why. The second batch I did mini muffins for 12 minutes and they were perfect. I also took another users suggestion and put a bit of brown sugar on top, which I thought was a really nice touch. I’ll definitely be making these again.
I used leftover squash from supper! A perfect snowy day treat.