Pumpkin Caramel Lava Cakes Fall Recipe
- Cook Time: 30 minutes
- Total Time: 30 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 1/2 cup unsalted butter, melted
- 2 large eggs plus 2 egg yolks
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 4 tablespoons high-quality caramel sauce (chilled or slightly firm)
- Butter and flour (for coating ramekins)
Instructions
- Preheat your oven to 400°F (200°C). Generously grease four 6-ounce ramekins with butter and dust them with a little flour, tapping out the excess. This step is crucial to ensure the cakes release easily after baking.
- In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth. Add the eggs, egg yolks, and vanilla extract, beating until the mixture is well combined and slightly pale.
- Fold in the pumpkin puree until fully incorporated. In a separate small bowl, whisk together the flour, pumpkin pie spice, and salt. Gradually stir the dry ingredients into the pumpkin mixture until just combined. Do not overmix, as this can make the cake tough.
- Divide about two-thirds of the batter evenly among the four prepared ramekins. Place a tablespoon of cold caramel sauce into the center of each ramekin. Top with the remaining batter, ensuring the caramel is completely covered.
- Place the ramekins on a baking sheet and bake for 13 to 15 minutes. The edges should be firm and set, but the center should still have a slight jiggle when shaken. Do not overbake, or the center will solidify.
- Let the cakes cool in the ramekins for exactly 2 minutes. Run a thin knife around the edges to loosen them. Carefully invert each ramekin onto a dessert plate and lift the ramekin slowly to reveal the cake.