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Butternut Squash Muffins with a Frosty Top Recipe

Butternut Squash Muffins with a Frosty Top

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Average Rating:

Total Reviews: 41

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  • on March 04, 2012

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    Huge fan of Jaime, not one of my favorites mostly because the frosting just didn't work. It wasn't thick enough and it just ran off the muffins. This recipe works best as a sweet muffin without the frosting, rather than as a dessert. I got 14 muffins out of this, filled all the way to the top so they got that 'mushroom'/cupcake shape. The squash flavor wasn't as pronounced as I would have liked, compared to canned pumpkin, probably because the squash isn't cooked.

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  • on February 06, 2012

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    Wow--I made these gluten free and they were so good! My kids gobbled them up. I was skeptical about leaving the skin on the butternut squash & using it raw, but it came out perfect (and I assume not peeling it results in even better fiber content, which I especially appreciate for gluten free cooking b/c it often lacks fiber. I used a mix to make it gluten free (general gluten free mix from Gluten Free Pantry but rather than follow the directions on the box, I added 4 eggs and only 1/4 cup milk (added called for amount of butter. Added the spices from this recipe. I used the recommended 14 oz squash (the squash I bough was 3 lbs so I chopped it in food processesor, split into 3 batches and froze the other 2 batches. I put about 1 cup of squash into the batter. I realize using the GF mix is a huge modification, but I thought this review might be helpful for others who are gluten free--and for those worried about using the uncooked, whole squash as called for. Excellent!

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  • on December 06, 2011

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    This recipe was delicious-- the first day! The kids and teenagers in our house ate it up. However, they did not hold up well on the second day even though they were in a sealed container. They were mushy and sticky and no one would eat them after that. So half of them were wasted :( maybe they would be better to freeze, however I will not be making these again unless I have a bigger crowd to eat them all on the first day. Oh well.

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  • on November 13, 2011

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    I tried this recipe with pumpkin instead of squash because that's what I had, and they were GREAT! I also added a dash of cardamom. Since I used pumpkin next time I might add a few more spices like nutmeg or all spice.

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  • on November 03, 2011

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    I actually had cooked squash already, so instead of using a food processor I just mashed everything together with a spoon and it turned out great. I used something like two cups of cooked sqaush or something close to the original measurement and everyone really liked them. I never tried the frosty top, instead I just quickly made cream cheese icing.

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  • on August 14, 2011

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    My husband and son both liked these. I did make the recipe much healthier and they still liked it. I put in 1/2 cup applesauce to substitute some of the oil and I only put in 1 cup of brown sugar. I might add some honey next time. I also added some raisins to 1/2 the batch. A great way to use up butternut squash.

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  • on February 25, 2011

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    Has anyone tried this recipe with fresh pumpkin?

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  • on December 13, 2010

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    WONDERFUL MUFFINS!!!!!!!!!!!!!!!!

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  • on November 24, 2010

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    absolutely lovely !! They taste great ,healthy and delicious all rolled up into one. The topping was the best part. Interesting flavor combination you have the cold for the sour cream, the tangy from the clementines and the sweet from icing amazing...

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  • on November 24, 2010

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    These were very tasty! Although, I cant believe no one has mentioned that the recipe made 24-26 standard size muffins. I did use 1/2 brown sugar, 1/2 white and I made a cream cheese frosting so that the 1st graders thought they were getting a special "treat". Next time (there will be a next time - I'll reduce the sugar down to 1.5 cups and I'll sub 1/2 whole wheat flour.

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