Spiced Butternut Squash Muffins

nice mildly sweet muffin just what I was looking for

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.

I used leftover squash from supper! A perfect snowy day treat.

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!

Best muffins I've ever made! Thank you!!

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.