Description
Delicious Pumpkin Butterscotch Molten Lava Cakes with a warm, gooey center.
Ingredients
- 1 cup canned pumpkin puree
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup all-purpose flour
- 1/2 cup butterscotch chips
Instructions
- Preheat your oven to 350°F. Grease four ramekins with butter and dust with flour, tapping out the excess.
- In a mixing bowl, combine the pumpkin puree, brown sugar, granulated sugar, melted butter, eggs, and vanilla extract. Whisk until smooth and well combined.
- Add the ground cinnamon, ground nutmeg, and salt to the mixture. Stir in the flour until just combined, being careful not to overmix.
- Gently fold in the butterscotch chips, distributing them evenly throughout the batter.
- Divide the batter evenly among the prepared ramekins, filling each about 3/4 full. Place the ramekins on a baking sheet for easier handling.
- Bake in the preheated oven for 12-15 minutes, or until the edges are set but the center is still soft. The tops should look slightly puffed.
- Remove from the oven and let the cakes cool for 1-2 minutes. Carefully run a knife around the edges of each ramekin, then invert onto individual plates. Serve warm, allowing the molten center to flow out.
Notes
- For an extra touch, serve with a scoop of vanilla ice cream or a dollop of whipped cream on top.
- You can substitute the butterscotch chips with chocolate chips for a different flavor profile.
- For a spicier kick, add a pinch of cayenne pepper to the batter.
- 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: 3g
- Cholesterol: 70mg