ʻUlu Chocolate Mousse Frosted Pumpkin Muffins
May 25, 2021
ʻUlu Chocolate Mousse Frosted Pumpkin Muffins
18-24
10 minutes
12-17 minutes
Breakfast, Snack
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!
Ingredients
1 lb palaʻai (squash), chopped
1 box white or yellow cake mix
1 can coconut milk
3 egg whites
ʻUlu Lā - ʻUlu 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 palaʻai 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) ʻUlu Lā ʻUlu Chocolate Mousse and enjoy.
