Description
Indulge in the warm, gooey delight of Pumpkin Butterscotch Lava Cakes, featuring a luscious pumpkin-infused batter encasing a molten butterscotch center. Perfectly baked to achieve a set exterior with a soft, flowing core, these individual cakes offer a comforting autumn dessert experience, especially when paired with vanilla ice cream and a drizzle of caramel sauce.
Ingredients
Scale
For the Lava Cakes
- 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
- 4 teaspoons graham cracker crumbs (mounded teaspoons)
For Garnish
- Butterscotch chips, extra to garnish
- Vanilla ice cream
- My Favorite Caramel Sauce or high-quality store-bought caramel sauce with 1 teaspoon vanilla bean paste mixed in
Instructions
- Preheat Oven: Set your oven to 425°F (220°C) to prepare for baking the cakes.
- Melt Butterscotch and Butter: In a medium bowl, combine butterscotch chips and butter. Microwave for 1 minute until mostly melted, then stir. Continue microwaving in 20-30 second intervals while stirring until smooth, ensuring no lumps remain. The mixture may appear slightly separated but this is normal.
- Mix Pumpkin and Egg Yolks: In a separate bowl, beat the egg yolks with pumpkin until combined. Stir in brown sugar thoroughly.
- Combine Mixtures and Add Flour: Pour the melted butterscotch mixture into the pumpkin mixture. Add the flour and whisk well until the batter is smooth and lump-free.
- Prepare Ramekins: Generously grease four 6 to 7-ounce custard cups or ramekins with butter or nonstick spray.
- Coat with Graham Cracker Crumbs: Spoon a mounded teaspoon of graham cracker crumbs into each ramekin. Shake and tap the ramekins to coat all the sides thoroughly with the crumbs, creating a thick, even layer.
- Fill and Smooth Batter: Place the ramekins on a rimmed baking sheet. Evenly divide the batter among them and smooth the tops with a spoon.
- Bake the Lava Cakes: Bake at 425°F for approximately 23 minutes. The tops should be set and not shiny, edges browned, and there may be a slight jiggle when shaken but no liquid appearance. Avoid using a toothpick test as the center is molten lava.
- Cool and Unmold: Let the cakes rest in their ramekins for 3-5 minutes post-baking. Use a butter knife to loosen the edges, place an upside-down serving plate on top, and invert to release the cakes.
- Serve: Garnish with extra butterscotch chips, a scoop of vanilla ice cream, and drizzle with caramel sauce enhanced with vanilla bean paste for extra flavor.
Notes
- If you prefer not to make homemade caramel sauce, purchase a high-quality store-bought caramel sauce and stir in 1 teaspoon of vanilla bean paste for a richer flavor.
- Ensure you use pumpkin puree, not pumpkin pie filling, to maintain the correct texture and flavor in the cakes.
- Use 6 to 7-ounce ramekins or custard cups for optimal size and baking results.
- Baking times may vary slightly depending on your oven; watch for set edges and a soft center.
