While your pumpkin buiscuits sound good I think my yellow squash muffins have them beat! I'm not sure how many vitamins are left after the pumpkin and squash have been baked, but it seems like either would have to be healthier than regular breads doesn't it?
We always called these Murphy's Muffins, why I don't have a clue.
2 lbs yellow squash
1 cup melted butter
1 cup sugar
3 cups flour
1 Tbsp. plus 2 tsp. baking powder
1 tsp. salt
Preheat oven to 375 degrees.
Cook the squash in a little water for 15 to 20 minutes. Drain then mash the squash. Beat 2 eggs slightly. Measure 2 cups of squash and combine with the squash. Add the butter and mix. Set aside.
Combine all the dry ingredients in a large bowl. Add the squash mixture stirring ONLY until moist. Spoon the mixture into greased muffin tins. Bake for approximately 20 minutes.
It should make around 18 muffins depending on the size of your muffin tins.
These muffins are a little more work than your pumpkin biscuits Judy, but they are worth the effort. I tried using frozen squash once but didn't like the results as much as fresh squash. I like to add grated cheese to the mix sometimes.