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Pumpkin and White Chocolate Molten Lava Cake - Thee only dessert you will need this Holiday season!

Pumpkin White Chocolate Lava Cake

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Hi Bold Bakers!

As the holidays approach and most of us find ourselves reaching for our traditional pumpkin pie and sticky toffee pudding recipes I wanted to share one of my favorite ways to shake things up with my Pumpkin White Chocolate Lava Cake recipe. From the flavor combination of silky white chocolate and hearty sweet pumpkin, to that magic texture you can only get from a molten lava cake, this dessert has it all. The magic is that this is way easier than it sounds!

This Pumpkin and White Chocolate Molten Lava Cake has only 7 ingredients. It can be made in one bowl with no special equipment and makes the most adorable single serve dessert. Nothing will make your friends and family feel more special than their own little Pumpkin and White Chocolate Molten Lava Cake. If you’ve never had a lava cake it is the stuff of dreams. This Pumpkin White Chocolate Lava Cake features a warm pumpkin cake exterior with the gooiest white chocolate and Pumpkin center. While everyone will be expecting that same old pumpkin and apple stuff, this lava cake has a flavor and texture like nothing you’ve ever had. This recipe is designed to impress!

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It is really simple to make. All you do is melt together white chocolate and butter. This mixture is what keeps this cake so rich and helps to form that molten lava center. Once you have prepared the White Chocolate Lava, it is a simple matter of combing egg yolks, a bit of flour, brown sugar and of course pumpkin puree. Something about the combination of brown sugar, Pumpkin and White Chocolate is absolutely magical. After the batter comes together you spoon it into a cupcake tin. No fussing around with ramekins, these bake up as perfect individual cakes using only a basic cupcake tin, and baked for 12 minutes.  Simply turn them out and serve on individual plates with vanilla ice cream. Wow, what a winner! If you’re looking to change things up this year you will love this Pumpkin White Chocolate Lava Cake!

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4.0 from 1 reviews
Pumpkin White Chocolate Lava Cake
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 1 cup (6oz/180g) white chocolate (Bar not chips), chopped
  • 11 tablespoons (51/2oz/180g) butter
  • 3 egg yolks
  • ¾ cup (71/2oz/225g) pumpkin puree (Not pumpkin pie filling)
  • ¾ cup (41/2oz/135g) brown sugar
  • ½ cup (21/2oz/75g) flour
  • ½ teaspoon salt
  • Vanilla ice cream to serve
Instructions
  1. Preheat your oven to 400F (200C).
  2. Place the chopped white chocolate and butter in a medium bowl and melt in the microwave for 1-2 minutes in 30 second intervals until fully melted. Stir together until the white chocolate and butter are fully combined, set aside.
  3. In a large bowl whisk together the egg yolks, pumpkin puree and brown sugar.
  4. Once the pumpkin mixture is evenly combined slowly pour in the white chocolate and butter mixture while whisking. Next add in the flour and salt and whisk together until there are no lumps.
  5. Generously butter 6 wells of basic cupcake/muffin tin, or use liners.
  6. Measure out ½ cup (5oz/150g) of batter and fill up each well to the top.
  7. Place the muffin tin in the oven and bake for exactly 12 minutes. When done the lava cakes should be golden brown and just cooked on top.
  8. Let the cakes set up in the muffin tin for 3-5 minutes then turn out onto a large plate.
  9. Place each lava cake on a serving plate, top with vanilla ice cream and serve immediately. Enjoy!

 

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37 Comments

  1. Hi on December 11, 2017 at 1:22 am

    I wanted to know if pumpkin puree was made from pumpkin would flour amount need to be adjusted?

    • Gemma Stafford on December 11, 2017 at 3:11 am

      Hi there,
      I do not see why this would be necessary. The type of pumpkin you puree will matter though, some are really not suitable. (https://www.biggerbolderbaking.com/make-homemade-pumpkin-puree/) here is my version.
      Butternut squash is often used in manufactured pumpkin puree, and the one we have available here in the Us is not always available around the world.
      Thank you for being in touch,
      Gemma 🙂

  2. Danielle Shea on November 19, 2017 at 4:39 pm

    Hi, can you use another chocolate beside white choclate?

    • Gemma Stafford on November 20, 2017 at 2:05 am

      Hi Danielle,
      Yes, there are a number of lava cake recipes here (https://www.biggerbolderbaking.com/?s=Lava+Cake). You can make all of these in this manner.
      I hope you enjoy trying these recipes,
      Gemma 🙂

  3. Tina on November 19, 2017 at 10:40 am

    Hi Gemma, what is the size of your muffin tin (as in the diameter of the actual cups)? The one I have seems very small in comparison with yours 🙁 but I still wanted to make this one as I love pumpkin recipes!

    • Gemma Stafford on November 20, 2017 at 2:16 am

      Hi there,
      Most muffin pans will be about 2 1/2 – 3 inches across. They do vary in shape, some are straighter than others. Most of the liners for muffin pans will work in either shape.
      There is also a cupcake pan, which is very shallow. This is no suitable for this recipe.
      I hope I got that right!
      Gemma 🙂

  4. Emily on November 19, 2017 at 8:31 am

    Of tasted amazing with the ice cream but it stuck to the bottom of the pan and i Greased It. I Baked It more Than 12 Minutes And It Stayed Lava-y. Do you tHink Baking If More Would Help? When I turned it out only the lava came out

    • Gemma Stafford on November 19, 2017 at 9:02 am

      Hi Emily,
      That was a long bake for this!
      What was the oven temperature? Did you double it up?
      When you butter the pan it is a good idea to set the butter up.You can do this in the fridge. Did you change anything in this recipe?
      This is a buttery batter, and really they should pop right out.
      I think there is some information I am missing here. Do let me know,
      Gemma 🙂

      • Emily on November 19, 2017 at 9:20 am

        Thanks so much for responding so quickly! I did not double it and the oven temperature said 400F. I was baking it at someone else’s house so it might not be 400F. I baked it for 12 and it was still giggly. It did not get burnt though. Next time I will let the butter set though. Thanks for your tips! You are my go to recipe person!

        • Gemma Stafford on November 20, 2017 at 2:22 am

          Hi Emily,
          Good start! You are right about different ovens! Hard to bake in another oven, I am always wary of this, we get used to our own.
          When these are baked they will look and feel slightly firm to the touch, and be pulling away from the pan, a little!
          I hope you get there with this. Setting it up in the fridge may increase the baking time.
          Thank you for being in touch,
          Gemma 🙂

  5. Judy Robinson on November 18, 2017 at 10:57 am

    Thank you so much i did the microwave cheesecake and double the recipe i had a big pan it turn out great i used 2 sleeves of graham cracker and one stick of butter it was perfect and i use 1/3 less fat cream cheese and it turn out great keep bringing the amazing recipes …….Have a Happy Thanksgiving God Bless looking forward to your next recipe

    Love Judy

    • Gemma Stafford on November 19, 2017 at 9:27 am

      Good job Judy! So very well done you.
      Thank you for sharing this with us, other Bold Bakers will be delighted with your tips and tricks.
      Gemma 🙂

  6. Lynn on November 18, 2017 at 8:33 am

    Tasted good, but the lava came out and the rest stayed stuck LOL!!! And I had greased my tins like crazy…

    • Gemma Stafford on November 18, 2017 at 9:48 am

      humm, I’m surprised they stuck because there is a lot of butter in the recipe. But don’t they taste amazing?? I love this recipe.

      Gemma.

  7. Carrrie on November 17, 2017 at 1:04 pm

    Is there also a way to make this without the egg yolks? If so which egg replacer would you suggest? Thanks!

    • Gemma Stafford on November 18, 2017 at 9:28 am

      Hi Carrie,
      Lava cake needs eggs. I do not think you can replace them. There are some usggestions online, but really I do not see them working well.
      Google it, read through the recipes, and see what you think,
      Gemma 🙂

  8. Carrrie on November 17, 2017 at 11:04 am

    Hi this looks amazing! Would this be able to be made with say something other than pumpkin. I will be trying this with pumpkin first but would it be possible to use something like apple? How would you suggest I pure this? would something like peaches also work?I love these recipes. Thanks in advance!!!

    • Gemma Stafford on November 18, 2017 at 9:45 am

      I would say you could replace the pumpkin with the same amount of raspberries that have been mashed. That will work really well with the white chocolate. Apple puree or sauce will also work.

      Best,
      Gemma.

  9. Katie on November 17, 2017 at 9:09 am

    Hi
    How do you make a key lime pie

    • Gemma Stafford on November 18, 2017 at 10:01 am

      I don’t have a key lime pie recipe on the website but I’ll add it to my list. 🙂

  10. karlacals on November 17, 2017 at 3:47 am

    omg so satisfying this is so amazing you did it gemma!

    • Gemma Stafford on November 18, 2017 at 9:56 am

      This is hands down my favorite Pumpkin recipe 🙂

  11. Karol on November 16, 2017 at 7:30 pm

    Can the leftover cakes be refrigerated or left at room temp and be warmed up or something for the next day? We won’t eat that many in one day.

    Thanks
    Karol

    • Gemma Stafford on November 17, 2017 at 1:15 am

      Hi Karol,
      When these are baked they need to be eaten to retain the lava.
      The better thing to do is to bake the number you want to use. Then refrigerate the remainder of the batter for later.
      When they are baked cold from the fridge they will take a little longer.
      You can also divide the recipe in 1/2 and just bake this quantity.
      Do try it, it is a good one!
      Gemma 🙂

      • Karol on November 17, 2017 at 2:27 pm

        Thanks so much
        Karol

  12. Marissa on November 16, 2017 at 12:30 pm

    Could I make a giant version of this in a mixing bowl like the Giant Chocolate Lava Cake you made? Also, could I leave the white chocolate out so I just have a pumpkin flavor? Would I have to add more sugar? This looks absolutely delicious!

    • Gemma Stafford on November 17, 2017 at 1:40 am

      Hi Marissa,
      I think it will not work without the chocolate! It is cocoa butter and forms the lava. I think there will be no lava without it.
      Sorry!
      Gemma 🙂

      • Marissa on November 17, 2017 at 9:07 am

        Thanks. I found some white chocolate and made it. It was soooooooooooo delicious!

        • Gemma Stafford on November 18, 2017 at 10:03 am

          Hands down this is my favorite pumpkin dessert. 🙂

  13. Emily on November 16, 2017 at 11:17 am

    Hi! Can I make this a day before then chill it? Then bake it from chilled? If so if I wanted to transport the batter in a cooler in a car will that work?

    • Gemma Stafford on November 17, 2017 at 1:48 am

      Hi Emily,
      Actually yes, and yes!
      It is forgiving. all lave type batters are happy to be refrigerated in their baking pans.
      Removing to a cool box will allow them to come to room temperature gently before baking. If they are very cold they will take a little longer to bake.
      When they are right they will feel barely firm to the touch on top, and pull away slightly from the pan.
      Have them ready to pop into the oven, bake, and serve. If they sare sitting around after baking the lava will set up!
      Hope this is of help,
      Gemma 🙂

  14. Farilyn on November 16, 2017 at 11:14 am

    Looks absolutely amazing, can’t wait to try this one. I was wondering if I could use my silicone cupcake pan for this recipe, and if so do I still need to grease the pan as much?

    Thanks for all the fabulous baking!!!

    • Gemma Stafford on November 17, 2017 at 1:49 am

      Hi there,
      Yes! perfect for this. I tend to butter everything! The silicon cupcake pan is brilliant for a delicate batter, as it can be pulled away from it, but a little butter perhaps!
      Gemma 🙂

  15. Gail Owings on November 16, 2017 at 9:29 am

    Will this recipe work with gluten-free flour?

    • Gemma Stafford on November 17, 2017 at 2:20 am

      Hi Gail,
      A good all purpose gluten free flour will work for most cake batters, there is no reliance on gluten.
      Gemma 🙂

  16. Judy Robinson on November 16, 2017 at 9:18 am

    is that correct 11 tablespoon of butter just making sure before i make it and i love love all your recipes so far thanks so much i prefect a fruitcake and sale them on ebay trying to get then out there nationwide and i famous for baklava too

    • Gemma Stafford on November 17, 2017 at 2:21 am

      Hi Judy,
      It is 5 1/2 ozs of butter. There are 8 tablespoons of butter in a stick! A stick is 4 ozs.
      I hope this is of help,
      Gemma 🙂

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