Squash and Pumpkin Mini Bundt Cakes

Mini Squash and Pineapple Bundt Cakes

1 1/2 cups flour (I used Bob's Red Mill gluten free flour - but you can use any flour)
1/2 teaspoon salt
1 cup sugar
1 tsp baking soda
1 cup squash puree
1/2 cup coconut oil (or any shortening or butter or margarine)
2 eggs, beaten
1 small can crushed pineapple, drained
1/4 cup water
1/4 tsp nutmeg
1 tsp cinnamon
1/4 tsp allspice
1/4 tsp cloves

Heat oven to 350.  Sift together the flour, salt, sugar and baking soda.  In a separate bowl, combine the remaining ingredients.  Pour into bowl with dry ingredients and mix until just combined.  Pour into greased mini bundt pans (or muffin cups).  Bake 20 minutes or until they test done with a toothpick.  Remove from pan.  Cool. 

Icing is optional.  I used a cream cheese icing (made with Tofutti brand fake cream cheese). 

Enjoy!