Take three cans of pumpkin or one cooked pumpkin (it doesn't matter that much what size- it's just more moist and healthier, the greater the pumpkin/ cake mix ratio)
One box of spice cake mix.
Blend together in a big bowl with a mixer for about three minutes.
Line muffin pan with muffin cups. (If you don't have a muffin pan or muffin cups, you can just grease a pan, spread it out, and make muffin bars instead.)
Fill each muffin cup mostly full.
Bake at 350 degrees for twenty minutes. They will rise a bit, but still be very moist in the middle. They don't have to cook that well, because there are no eggs.
You now have squash muffins. They are called "Squash muffins" because they are made of squash, but also because they are really moist and gooey, and you can squash them into your mouth by squeezing the muffin wrapper.
And this is actually the 1,000th post of this silly little blog. I noticed two posts later, actually, and am editing. Why do I do it? Not sure.