Butternut squash loaf... or muffins

Sometimes I feel like I have a morgue in my freezer...of bananas. I usually have a good whack of them in there, but today I saw something else. A jar of squash puree smiling at me. I thought it would be a good candidate for a loaf, and I was right. There was a little extra batter so I made a few mini muffins for the kids, topped off with a little Tofutti cream cheese!

Butternut Squash Loaf- or muffins

2 1/2 cups flour

1 1/4 tsp baking soda

3/4 cup organic cane sugar

1 tsp sea salt

1/2 tsp ground cinnamon

1/2 tsp ground cardamom

1/4 tsp ground nutmeg

1/2 cup canola oil

2 cups squash puree

2 tbsp black strap molasses

2 tbsp maple syrup

1/4 cup water

pumpkin seeds

Preheat oven to 350

Whisk dry ingredients together

Combine wet in a small bowl.

Pour wet into dry. Mix up well.

In a greased loaf pan, sprinkle pumpkin seeds over and bake for 50 minutes or until done.