I made them into muffin tops. That is, I made 1/4 cup mounds on parchment paper, 350 degrees for 15 minutes. They are like large cookie/muffins.
I needed more sweetness, so I tried my pumpkin bread recipe, but replaces 1/2 of the flour with oatmeal. Thanks for the idea.

aashley333--that is a great idea and would be able to freeze extras.
That you for passing that on

Yesterday I baked in the square pan for a pineapple version because I had some puree in the freezer for smoothies. It is subtle in taste but gave it a wonderful creamy feel. I put extras in canning jelly jars and then vacuum sealed them, it is just me here.