Pumpkin Butterscotch Molten Lava Cakes Recipe

If you are looking for a dessert that combines the cozy flavors of fall with a fun, molten center, this Pumpkin Butterscotch Molten Lava Cakes Recipe is going to become your new favorite indulgence. Imagine pumpkin-infused cake with a rich butterscotch core that oozes warm, sweet goodness the moment you cut into it. This recipe balances autumn spices and the smooth sweetness of butterscotch chips perfectly, creating an unforgettable treat that’s impressive enough for guests yet simple enough for a weeknight dessert. Let me take you through every detail so you can enjoy these luscious cakes just like I do!

Ingredients You’ll Need

Behind every delicious Pumpkin Butterscotch Molten Lava Cakes Recipe is a handful of intelligently chosen ingredients that are both simple and essential. Each one plays a crucial role: from the smooth butter and creamy pumpkin to the perfectly sweet butterscotch chips and the lightly crunchy graham cracker crumbs. Here’s everything you need to pull together a dessert that’s bursting with flavor and texture.

• 1 cup butterscotch chips: The star ingredient that melts down into a luscious molten center you’ll love.
• 11 tablespoons butter: Adds richness and helps achieve a silky batter.
• 3 egg yolks: These bring moisture and structure while keeping the texture tender.
• 3/4 cup pumpkin (NOT pumpkin pie filling): Provides that classic fall flavor without unwanted additives.
• 3/4 cup brown sugar: Gives a deep, caramel-like sweetness that complements the butterscotch beautifully.
• 1/2 cup flour (spooned and leveled): Lightly holds the cake together without weighing it down.
• 4 teaspoons graham cracker crumbs (mounded teaspoons): Adds a nice toasty crunch and a subtle hint of cinnamon aroma.
• Butterscotch chips (extra for garnish): To sprinkle on top for extra sweetness and texture contrast.
• Vanilla ice cream: The perfect cold, creamy partner to the warm, gooey cakes.

How to Make Pumpkin Butterscotch Molten Lava Cakes Recipe

Step 1: Preheat the Oven

Start by heating your oven to 425 degrees Fahrenheit. This higher temperature is key to setting the cake’s edges quickly while leaving that irresistible molten center deliciously fluid.

Step 2: Melt Butterscotch and Butter

In a microwave-safe bowl, combine the butterscotch chips and butter. Microwave for 1 minute, then stir. Continue to microwave in 20-30 second bursts, stirring after each, until the mixture is smooth and all lumps are gone. The butter won’t fully blend in but don’t worry—this separation is normal and adds richness.

Step 3: Mix Pumpkin, Egg Yolks, and Brown Sugar

In a separate bowl, beat together the egg yolks and pumpkin until smooth, then stir in the brown sugar. This mixture lends the pumpkin its signature moistness and sweetness, ensuring your cakes are anything but dry.

Step 4: Combine Butterscotch Mixture with Pumpkin Batter

Add the melted butterscotch and butter mixture to the pumpkin batter, then whisk in the flour. Stir thoroughly until the batter is completely smooth with no lumps, preparing it for even baking.

Step 5: Prepare Your Ramekins

Grease four 6-7 ounce custard cups or ramekins generously with butter or nonstick spray. This will make unmolding your cakes a breeze and keep them intact after baking.

Step 6: Coat with Graham Cracker Crumbs

Sprinkle a mounded teaspoon of graham cracker crumbs into each ramekin. Tilt and twirl them to coat the sides and bottom thoroughly with this toasty crust. This step adds a lovely texture contrast to the soft cake.

Step 7: Arrange the Ramekins on a Baking Sheet

Place each prepared ramekin on a baking sheet with a rim. This makes moving them in and out of the oven easier and catches any drips.

Step 8: Divide and Smooth the Batter

Spoon the batter evenly into the ramekins, filling each about three-quarters full. Use the back of a spoon to smooth the surface so each cake bakes uniformly.

Step 9: Bake to Perfection

Bake for approximately 23 minutes. You want the top set and slightly firm to the touch without looking shiny or wet. A little jiggle is okay—it means the center is still molten, just like a lava cake should be.

Step 10: Let Cakes Rest and Loosen Edges

Allow the cakes to cool in their ramekins for 3 to 5 minutes. Then slide a butter knife around the edges to loosen them carefully, preparing for the flip.

Step 11: Unmold and Garnish

Place a small plate upside down over each ramekin and flip swiftly to release the cake onto the plate. Don’t forget to sprinkle extra butterscotch chips on top and add a scoop of creamy vanilla ice cream!

How to Serve Pumpkin Butterscotch Molten Lava Cakes Recipe

Garnishes

A sprinkle of extra butterscotch chips acts as a delightful sweet crunch and enhances the butterscotch flavor already bursting inside. Serving with vanilla ice cream balances the warm sweetness with creamy coolness, making each bite heavenly.

Side Dishes

While these cakes shine on their own, you can pair them with spiced whipped cream, a drizzle of caramel sauce, or even fresh raspberries to cut through the richness with a bit of tart brightness.

Creative Ways to Present

Serve your Pumpkin Butterscotch Molten Lava Cakes Recipe in elegant ramekins for a sophisticated look, or use mini cast-iron skillets for rustic charm. Add edible gold leaf or dust powdered sugar on top for extra pizzazz when entertaining guests.

Make Ahead and Storage

Storing Leftovers

Leftover cakes can be stored covered in the refrigerator for up to 2 days. Keep them tightly covered to preserve moisture and prevent the butterscotch center from drying out.

Freezing

To freeze, wrap each cooled cake tightly in plastic wrap and then place them in a freezer-safe bag. Freeze for up to 1 month. When ready to enjoy, thaw overnight in the fridge before reheating gently.

Reheating

Reheat leftovers in the microwave in short bursts of 15-20 seconds to gently warm the molten center without overcooking the edges. Alternatively, warm them in a low oven at 325 degrees Fahrenheit for about 10 minutes.

FAQs

Can I use canned pumpkin pie filling instead of pure pumpkin?

It’s best to stick with pure pumpkin puree to avoid extra spices and sweeteners that might overpower the balanced flavors in this recipe.

What if I don’t have graham cracker crumbs?

You can crush plain digestive biscuits or vanilla wafers as a substitute. These will still give you that pleasant crunch and subtle sweetness.

Can I make this recipe vegan?

Since this recipe relies heavily on eggs and butter for texture and structure, it would require significant substitutions like flax eggs and vegan butter which might change the final texture significantly.

How do I know when the lava cakes are done baking?

Look for cakes that have set edges with a slightly soft center that jiggles gently. The tops should no longer be shiny, signaling that the outer cake is cooked while the middle stays molten.

Can I double the recipe?

Absolutely! Just be sure to bake in ramekins separately and watch the baking time closely, as larger or thicker servings may require more time.

Final Thoughts

You truly can’t go wrong with this Pumpkin Butterscotch Molten Lava Cakes Recipe. It’s a cozy, comforting dessert that feels both festive and indulgent, perfect for whenever you need a sweet treat to brighten the day or impress your loved ones. Give it a try—you might just find yourself making it again and again!

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