ʻUlu Chocolate Mousse Frosted Pumpkin Muffins

Name: ʻUlu Chocolate Mousse Frosted Pumpkin Muffins
Prep time: 10 min
Total time: 10 min
Yield: 18-24
Ingredients: 1 lb palaʻai (squash), chopped; 1 box white or yellow cake mix; 1 can coconut milk; 3 egg whites; 'Ulu Lā - 'Ulu Chocolate Mousse

Rated 5 stars by 1 users

Servings

18-24

Prep Time

10 minutes

Cook Time

12-17 minutes

Made with ʻUlu Lā Chocolate Mousse & palaʻai (pumpkin), these decadent muffins are a quick & easy recipe that will have your whole ʻohana reaching for more!

Author:

Dana Shapiro, adapted from Chef Mark Noguchi's ʻuala muffin recipe

Image of ʻUlu Chocolate Mousse Frosted Pumpkin Muffins

Ingredients

1 lb palaʻai (squash), chopped
1 box white or yellow cake mix
1 can coconut milk
3 egg whites
'Ulu Lā - 'Ulu Chocolate Mousse

Directions

Preheat oven according to directions on box.
Line 24 muffin tins with paper liners or grease well.
Steam squash for 10 minutes or until fully cooked; you can test it by peircing with a fork, which should be easily inserted all the way through.
In a food processor, blend pala'ai with coconut milk and eggs until smooth. Add cake mix and blend to combine. Leaving the peel on the squash adds a fun confetti color with green specks.
Pour batter into muffin tins and bake for 12-17 minutes or until a toothpick inserted into the center comes out clean.
When muffins have cooled fully, frost with chilled (not frozen) 'Ulu Lā 'Ulu Chocolate Mousse and enjoy.