Description
Indulge in these rich and decadent Pumpkin Butterscotch Molten Lava Cakes, combining the warm flavors of pumpkin and smooth butterscotch to create a molten center that oozes out with each bite. Perfect as a comforting dessert for fall or any time you crave a gooey, luscious treat.
Ingredients
Scale
Molten Cake Batter
- 1 cup butterscotch chips
- 11 tablespoons butter
- 3 egg yolks
- 3/4 cup pumpkin (NOT pumpkin pie filling)
- 3/4 cup brown sugar
- 1/2 cup flour (spooned and leveled)
Coating and Garnish
- 4 teaspoons graham cracker crumbs (mounded teaspoons)
- Extra butterscotch chips to garnish
- Vanilla ice cream, for serving
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for baking the molten lava cakes.
- Melt Butterscotch and Butter: In a medium microwave-safe bowl, combine the butterscotch chips and butter. Microwave for 1 minute, stir, then microwave for an additional 20-30 seconds, stirring until smooth and free of lumps. It’s normal if the butter and butterscotch mixture appears slightly separated.
- Mix Wet Ingredients: In a separate bowl, beat together the egg yolks with the pumpkin until smooth. Stir in the brown sugar to create a uniform mixture.
- Combine Batter: Add the melted butterscotch mixture and flour to the pumpkin mixture. Whisk thoroughly until the batter is smooth and free of lumps.
- Prepare Ramekins: Generously grease four 6 to 7-ounce custard cups or ramekins with butter or nonstick spray to ensure the cakes will release easily after baking.
- Coat with Graham Crackers: Place a mounded teaspoon of graham cracker crumbs in each ramekin. Shake and tilt each cup to coat the bottom and sides completely, creating a flavorful crust for the cake.
- Arrange on Baking Sheet: Place each prepared ramekin on a rimmed baking sheet to catch any potential spills during baking.
- Fill Ramekins: Evenly divide the batter among the four ramekins and smooth the tops with a spoon.
- Bake: Bake the cakes in the preheated oven for approximately 23 minutes. The tops should be set and browning at the edges, with a slight jiggle in the center but no shiny, liquid appearance.
- Cool and Release: Allow the cakes to cool in their ramekins for 3-5 minutes. Run a butter knife around the edges to loosen, then invert each onto a serving plate by placing the plate over the ramekin and flipping.
- Serve: Garnish each molten lava cake with extra butterscotch chips and a scoop of vanilla ice cream. Optionally drizzle with caramel sauce for extra decadence.
Notes
- Use canned pumpkin puree, not pumpkin pie filling, to maintain proper texture and flavor balance.
- Graham cracker crumbs can be homemade by crushing 1-2 graham cracker sheets if prepackaged crumbs are unavailable.
- The baking time may vary slightly depending on your oven; watch for set edges and a slightly jiggly center.
- Serve immediately for the best molten lava effect with warm, gooey centers.
