Description
Delicious Pumpkin Butterscotch Molten Lava Cakes that are warm, gooey, and perfect for fall.
Ingredients
- 1 cup pumpkin puree
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 1 cup butterscotch chips
Instructions
- Preheat your oven to 350°F (175°C). Grease four ramekins with butter and dust them with flour, tapping out the excess.
- In a large mixing bowl, combine the pumpkin puree, brown sugar, granulated sugar, melted butter, eggs, and vanilla extract. Whisk until smooth.
- Add the ground cinnamon, nutmeg, ginger, and salt to the mixture. Stir to combine.
- Gradually add the flour to the pumpkin mixture, mixing until just combined. Be careful not to overmix.
- Fold in the butterscotch chips until evenly distributed throughout the batter.
- Divide the batter evenly among the prepared ramekins, filling each about 3/4 full.
- Place the ramekins on a baking sheet and bake in the preheated oven for 12-15 minutes, or until the edges are set but the center is still soft.
- Remove from the oven and let the cakes cool for 1-2 minutes. Carefully invert each ramekin onto a plate and gently lift to release the cake.
- Serve warm, optionally topped with whipped cream or a scoop of vanilla ice cream.
Notes
- For a richer flavor, try adding a pinch of sea salt on top of the molten lava cakes before serving.
- You can also substitute the butterscotch chips with chocolate chips for a different twist.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cake
- Calories: 320
- Sugar: 30g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg