Cakes

Pumpkin White Chocolate Lava Cake

4.34 from 15 votes
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, my Pumpkin White Chocolate Lava Cake has it all.
Pumpkin and White Chocolate Molten Lava Cake - Thee only dessert you will need this Holiday season!

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!

What is a Pumpkin and White Chocolate Lava Cake

My 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. My 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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What goes in the center of this cake lava?

My Pumpkin and White Chocolate Molten Lava Cake 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.

What kind of pan do you need to make a lava cake?

After the batter comes together you spoon it into a cupcake tin. It’s a great way to make several single-serve desserts all at one time. No fussing around with ramekins, these bake up as perfect individual cakes using only a basic cupcake tin, and baked for a brief 12 minutes.

How to turn out a lava cake

As long as the tin is properly greased or lined you will have zero troubles getting the lava cakes out of the cupcake tin. Simply turn them out and serve on individual plates with vanilla ice cream. The batter bakes up perfectly around the outside and when cut in to the cakes reveal a molten pumpkin and white chocolate center.

If you’re looking to change things up this year you will love this Pumpkin White Chocolate Lava Cake!

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Pumpkin White Chocolate Lava Cake

4.34 from 15 votes
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, my Pumpkin White Chocolate Lava Cake has it all.
Author: Gemma Stafford
Servings: 6
Prep Time 15 mins
Cook Time 12 mins
Total Time 27 mins
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, my Pumpkin White Chocolate Lava Cake has it all.
Author: Gemma Stafford
Servings: 6

Ingredients

  • 1 cup (6oz/170g) white chocolate (Bar not chips), chopped
  • 11 tablespoons (5 1/2oz/180g) butter
  • 3 egg yolks
  • 3/4 cup (6oz/170g) pumpkin puree (Not pumpkin pie filling)
  • 3/4 cup (4 ½oz/128g) brown sugar
  • 1/2 cup (2 ½oz/71g) flour
  • 1/2 teaspoon salt
  • Vanilla ice cream to serve

Instructions

  • Preheat your oven to 400°F (200°C) then generously butter 6 wells of basic cupcake/muffin tin, or use liners. Set aside. 
  • Place the chopped white chocolate and butter in a medium bowl and melt in the microwave or over a bain marie for 1-2 minutes in 30 second intervals until fully melted. Stir together until the white chocolate and butter are fully combined, set aside.
  • In a large bowl whisk together the egg yolks, pumpkin puree, and brown sugar.
  • 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.
  • Measure out 1/2 cup (5oz/150g) of batter and fill up each prepared cupcake well to the top.
  • 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.
  • Let the cakes set up in the muffin tin for 3-5 minutes then turn out onto a large plate.
  • Place each lava cake on a serving plate, top with vanilla ice cream and serve immediately. Enjoy!
  • Cover and store in an airtight container in the fridge for up to 3 days. 

 

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Comments & Reviews

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Marianna Muller
Guest
Marianna Muller
3 months ago

Hi Gemma. Hoping to make this recipe in a couple of weeks for a Fall party. Just curious how would the recipe be affected if I used white chocolate baking chips to melt with the butter as opposed to the white chocolate baking bar? Also do you have a white chocolate bar that is your go to for baking? Thank you! (P.S. you are the only baker I really enjoy watching bake 🙂

Ivette
Guest
Ivette
1 year ago

Hi Gemma, I really want to try your recipe, but I have a question can I use coconut or almond flour vs the all purpose one?

Ruth
Guest
Ruth
1 year ago

Hi Gemma, I love your recipes! Is there any substitution for the butter so these could be non-dairy?

Cyndi
Guest
Cyndi
1 year ago

Have you ever added pumpkin pie spices?

Trixie Brown
Guest
Trixie Brown
1 year ago

Hi Gemma,
Can I use maple syrup for your lava cake recipes? Please reply. Thanks.
P/s: I’m a huge fan of your YouTube channel. Please continue on your great work!

Cyndi
Guest
Cyndi
1 year ago

I want to make the pumpkin lava cakes but I’m all about pumpkin spice! How much pumpkin spice would you recommend I add?

Hi
Guest
Hi
1 year ago

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

Danielle Shea
Guest
Danielle Shea
2 years ago

Hi, can you use another chocolate beside white choclate?

Tina
Guest
Tina
2 years ago

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!

Emily
Member
Emily
2 years ago

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

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for a FREE profile and join millions of other Bold Bakers in the community for new dessert recipes, baking techniques, and more every week!

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