This Pumpkin Lava Cake brings fall flavors right to your dessert table! With a rich, gooey chocolate center and a hint of pumpkin spice, it’s sure to warm your heart.
When you cut into it, that melted chocolate oozes out like a happy surprise! I love serving it warm with a scoop of ice cream on top. Who can resist that combo? 🍂🍰
Key Ingredients & Substitutions
Semi-sweet chocolate: This is crucial for the gooey center. If you’re looking for a healthier option, dark chocolate can work too. I find the slightly bittersweet taste provides a nice flavor balance with the sweetness of the pumpkin.
Canned pumpkin puree: Make sure to use pure pumpkin puree, not pumpkin pie filling which contains added sugars and spices. If you can’t find canned, you can make your own by roasting and blending fresh pumpkin!
All-purpose flour: For a gluten-free version, use a 1:1 gluten-free flour blend. I’ve had success with almond or oat flour for a different flavor and texture.
Spices (cinnamon, ginger, nutmeg, cloves): These add warmth and depth to the cake. Feel free to mix it up based on your preferences; pumpkin pie spice is a great shortcut if you’re short on individual spices.
Vanilla extract: Always opt for pure vanilla extract for the best flavor. It makes a noticeable difference in the taste!
How Do I Ensure My Lava Cake Has That Perfect Molten Center?
Getting that gooey center just right can be tricky, but with a few simple tips, you’ll nail it! Timing is key in this recipe.
- Start by preheating your oven properly; a hot oven helps the edges set while leaving the center soft.
- Watch your baking time carefully. Around 15-18 minutes should do the trick. The edges should look cooked while the center remains slightly jiggly.
- Let them cool for about 5 minutes after taking them out. This resting period helps them hold their shape when you invert them.
Don’t hesitate to experiment a little. I’ve found that every oven is slightly different, so keep an eye on your cakes.
How to Make Pumpkin Lava Cake
Ingredients You’ll Need:
For the Lava Center:
- 4 oz semi-sweet chocolate, chopped
- 1/4 cup unsalted butter
For the Cake Mixture:
- 1/2 cup canned pumpkin puree
- 1/4 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For Greasing and Serving:
- Butter and flour for greasing ramekins
- Powdered sugar for dusting
- Maple syrup, for serving
- Vanilla ice cream, for topping
- Chocolate crumbs or chunks, for garnish (optional)
How Much Time Will You Need?
This Pumpkin Lava Cake recipe takes about 10 minutes to prep and 15-18 minutes to bake. You’ll need an additional 5 minutes to let the cakes cool after baking. In total, plan for around 30-35 minutes to create this delightful dessert!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare Ramekins:
First, preheat your oven to 350°F (175°C). While that’s heating up, butter and flour four 6-ounce ramekins. This helps prevent the cakes from sticking. Place the ramekins on a baking sheet for easier handling.
2. Melt the Chocolate and Butter:
In a small bowl, melt the chopped semi-sweet chocolate and 1/4 cup butter together. You can do this gently over a double boiler on the stove or in the microwave using short bursts, stirring after each burst until it’s smooth. Once melted, set it aside to cool slightly.
3. Mix the Dry Ingredients:
In a medium bowl, combine the all-purpose flour, baking powder, cinnamon, ground ginger, nutmeg, cloves, and salt. Whisk them together to ensure they are well mixed. This will add wonderful flavor to your cake mixture!
4. Prepare the Pumpkin Cake Mixture:
In a large bowl, beat the eggs and granulated sugar together until the mixture is pale and slightly thickened. Then mix in the vanilla extract and pumpkin puree until it’s smooth and well combined.
5. Combine the Mixtures:
Gradually add the dry ingredient mixture into the pumpkin mixture, folding gently until everything is just combined. Now stir in the melted chocolate and butter mixture until everything is evenly blended.
6. Fill the Ramekins:
Divide the batter evenly between the prepared ramekins, filling them about 3/4 full. This allows room for the cakes to rise and make the molten center.
7. Bake Your Lava Cakes:
Place the baking sheet with the ramekins in the preheated oven and bake for about 15-18 minutes. You’re looking for the edges to be set while the center stays soft and slightly jiggly. Keep an eye on them—every oven is a bit different!
8. Cool and Invert:
Once baked, remove the ramekins from the oven and let them cool for about 5 minutes. Run a knife around the edges to loosen the cakes. Carefully invert each ramekin onto a dessert plate to release the cake.
9. Dust and Drizzle:
Sprinkle the tops with powdered sugar and drizzle with maple syrup. This adds a nice sweetness that complements the pumpkin flavor.
10. Serve with Ice Cream:
Top each warm lava cake with a generous scoop of vanilla ice cream and sprinkle with chocolate crumbs or chunks if you desire. Serve immediately to enjoy that delicious molten chocolate center!
This yummy Pumpkin Lava Cake brings together the bold flavors of fall with a delightful surprise in the center. Enjoy every bite!
Can I Use Different Types of Chocolate?
Absolutely! While semi-sweet chocolate is recommended for a balanced flavor, you can substitute it with dark chocolate for a richer taste, or even milk chocolate for a sweeter option. Just make sure whatever you choose is suitable for melting!
How Do I Store Leftover Lava Cake?
If you have any leftovers, you can store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them in the microwave for about 10-15 seconds—this will help melt the center again!
Can I Make This Recipe Gluten-Free?
Yes, you can make this pumpkin lava cake gluten-free! Substitute the all-purpose flour with a 1:1 gluten-free flour blend, almond flour, or coconut flour. Just keep in mind that the texture might change slightly.
How Can I Make This Ahead of Time?
You can prepare the batter ahead of time! Just fill the ramekins, cover them with cling film, and refrigerate for up to 24 hours. When ready to bake, simply add an extra minute or two to the baking time if they’re cold from the fridge.