This Pumpkin Lava Cake is a fun treat that combines warm, gooey chocolate with a hint of pumpkin spice. It’s like a little hug in a cake form, perfect for fall!
I love how the chocolate center melts when you cut into it—it’s so satisfying! Pair it with some ice cream, and you have a cozy dessert that everyone will enjoy. 🍂🍰
Ingredients & Substitutions
Unsalted Butter: This is key for a rich texture. If you’re vegan, coconut oil or a dairy-free butter works great. Just make sure it’s solid for the recipe.
Chocolate: Bittersweet or semisweet chocolate gives a nice depth. If you prefer white chocolate, it can work too! Just keep in mind it will change the flavor profile a bit.
Pumpkin Puree: Canned works well, but you can use homemade pumpkin puree if you prefer. Just be aware of the water content—strain it if it seems too wet!
Pumpkin Pie Spice: You can mix your own with cinnamon, nutmeg, and ginger if you don’t have it on hand. Adjust the spices to your taste!
How Do You Ensure a Perfectly Molten Center?
The secret to a great molten lava cake is careful baking. You want the edges to be set while the center stays soft. Here’s how to nail it:
- Preheat the oven properly. The higher temperature helps create that gooey center.
- Keep an eye on the baking time. Start checking at 12 minutes. The center should jiggle a little when you gently shake the ramekin.
- Let the cakes cool slightly before inverting to avoid breaking. A minute or two is perfect!
With these tips, you’ll have a deliciously warm dessert that’s perfect for sharing (or keeping all to yourself!). Enjoy!
How to Make Pumpkin Lava Cake
Ingredients You’ll Need:
For the Cake:
- 1/2 cup (115g) unsalted butter, plus extra for greasing
- 4 oz (115g) bittersweet or semisweet chocolate, chopped
- 1/2 cup (100g) granulated sugar
- 2 large eggs
- 2 large egg yolks
- 1/2 teaspoon vanilla extract
- 1/2 cup (120g) pumpkin puree (canned or fresh)
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon ground cinnamon
- 1/4 cup (60g) all-purpose flour
- Pinch of salt
For Serving:
- Powdered sugar, for dusting
- Whipped cream or vanilla ice cream, for serving
How Much Time Will You Need?
This delightful pumpkin lava cake takes about 15 minutes to prepare and around 12-14 minutes to bake. If you account for cooling and serving, you should have this treat ready in approximately 30 to 40 minutes! Perfect for a cozy dessert after dinner.
Step-by-Step Instructions:
1. Prepare the Ramekins:
Preheat your oven to 425°F (220°C). Generously butter four 6-ounce ramekins, ensuring they’re well-coated to prevent sticking. To make it even easier, lightly dust them with cocoa powder or flour, tapping out any excess.
2. Melt the Chocolate and Butter:
In a heatproof bowl, combine the butter and chopped chocolate. Melt them together over a double boiler or in short bursts in the microwave, stirring until nice and smooth. Once melted, allow the mixture to sit and cool down a little bit.
3. Make the Egg Mixture:
In a medium bowl, whisk together the granulated sugar, eggs, and egg yolks until the mixture is pale and thick. This step is important for incorporating air. After that, stir in the vanilla extract.
4. Mix in the Pumpkin:
Add the pumpkin puree, pumpkin pie spice, and ground cinnamon to the egg mixture. Give it a thorough mix until everything is combined nicely.
5. Combine Chocolate and Egg Mixtures:
Now, slowly fold the melted chocolate and butter into your pumpkin-egg mixture. Be gentle during this process to keep the mixture fluffy.
6. Add Dry Ingredients:
Sift the all-purpose flour and a pinch of salt into the batter. Gently fold it in until just combined. Avoid overmixing, as that can lead to denser cakes.
7. Fill the Ramekins:
Divide the batter evenly among the prepared ramekins. Don’t fill them all the way to the top; they need some space to rise a bit while baking!
8. Bake to Perfection:
Place the ramekins on a baking sheet and bake for 12-14 minutes. You’re looking for the edges to be set, but the center should still be soft and slightly jiggly—this is what creates the molten effect!
9. Cool and Unmold:
After baking, let the cakes cool in the ramekins for about 1-2 minutes. Then, carefully run a knife around the edges to loosen. Invert each cake onto a serving plate and gently lift off the ramekin.
10. Serve and Enjoy:
Dust your beautiful cakes with powdered sugar, and top with a scoop of whipped cream or vanilla ice cream. Serve immediately, cutting into the cake to savor the molten pumpkin-spiced chocolate center. Enjoy this warm, seasonal dessert that’s perfect for autumn festivities!
Can I Use a Different Type of Chocolate?
Absolutely! While bittersweet or semisweet chocolate is recommended for a rich flavor, you can use milk chocolate for a sweeter treat or dark chocolate for a bolder taste. Just keep in mind that different chocolates may slightly affect the sweetness of the final cake.
Can I Substitute Fresh Pumpkin for Canned Pumpkin?
Yes, you can use fresh pumpkin puree. Just make sure to cook and thoroughly blend it to achieve a smooth consistency. If it seems watery, consider straining it to avoid altering the cake’s texture.
How Do I Store Leftover Lava Cake?
Store any leftover lava cakes in an airtight container in the refrigerator for up to 2 days. To reheat, place them in the microwave for about 30 seconds, watching closely to avoid overcooking the molten center.
Can I Make This Recipe Gluten-Free?
Yes, you can easily make this lava cake gluten-free by substituting all-purpose flour with a 1:1 gluten-free baking blend. Check the blend’s specifics, as some may require slight adjustments in proportions or additional ingredients.
