Altered ingredient amounts. We loved loved this recipe! Similar to pumpkin pie - but better. I added pimento along with the other spices and was more generous with all the spices. I also used plain Australian Pumpkin and steamed it, rather than boiling. I didn't measure the amount of pumpkin - just used half of one I had in the fridge. Delicious!!!!! - 21 Oct 2010

Used different ingredients. 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 wholemeal (which likely contributed to the density of the muffins), and added 1/2 tsp of vanilla. - 29 Sep 2008

Made it healthier. 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. - 29 Sep 2008