Faux Pumpkin Chocolate Chip Whole Wheat Muffins

These little puppies were sure tasty and a hit on the 4 hour road trip to DC, my husband took some youth from church on, last weekend. I had some butternut squash I needed to use and since it is basically the same consistency and color as pumpkin, I used it in the place of pumpkin for this muffins. I don't know if there is a person in the world who could tell the difference. I got this yummy recipe from my friend Michelle. She is the Muffin Queen!

Pumpkin (Butternut Squash) Chocolate Chip Muffins
cream together:
2 cup sugar
1/4 cup butter (that is 1/2 a cube)
1/2 cup apple sauce (If you don't want to use applesauce you substitue veg. oil or butter)
add:
2 cup butternut squash or pumpkin of course
4 eggs
mix well.
sift the following together, then add to creamed mixture:
3 1/3 cup whole wheat flour, you can use white if you want, but if you use wheat you can eat them for breakfast. :)
3 t. cinnamon
1 1/2 t. ginger
3/4 t. nutmeg
3/4 t. allspice or ground cloves
2 t. baking soda
1/2t. baking powder
1/2t. salt

stir until well mixed.
if desired, add 1-2 cups chocolate chips.
fill muffin tins (24 muffins)
Bake @ 350 for ~20 minutes

If you do mini-muffins reduce cooking time to 12 minutes.

Seriously Irresistible Pumpkin Squares

I origonally got this recipe from Nan Petersen.
Beat until creamy:
4 eggs
1 ½ cups sugar
1 cup oil
2 cups packed pumpkin

Add:
2 cups flour (I use wheat)
2 tsp. baking powder
1 tsp. soda
2 tsp. cinnamon
pinch of Nutmeg (optional)

Pinch of Salt
Beat until well blended. Spread batter in a lightly greased jelly roll pan. Bake for 18-23 min. @ 350 degrees or until toothpick comes out clean. Cool completely.

Frosting:
Beat together:
1 stick softened butter
1 softened 8 oz. package of cream cheese
Add:
2 ½ cups powdered sugar
1 ½ tsp. vanilla
Beat until smooth. Spread on completely cooled cake.
I like to keep these in the refrigerator. They are fine if you don’t keep them in the fridge, but it keeps the frosting fresher and it just makes them so tasty for some reason. The recipe is ment to be made with white flour, They are fabulous that way too. I just like to use wheat so I don’t feel quite so bad when I eat half the pan by myself.