ʻUlu Chocolate Mousse Frosted Pumpkin Muffins
ʻUlu Chocolate Mousse Frosted Pumpkin Muffins
Rated 5 stars by 1 users
Category
Breakfast, Snack
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
Ingredients
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1 lb palaʻai (squash), chopped
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1 box white or yellow cake mix
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1 can coconut milk
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3 egg whites
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'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.
Recipe Note
Love palaʻai? So do we! For dinner try Honey Butter Roasted Squash and our Chai Spiced Maple Pumpkin Cheesecake for dessert.
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