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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!
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!
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
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.
Hi Gemma! Do you think this recipe would work to warm later in the microwave? I would like to prepare it ahead of time but don’t see any commentary about doing g this
I added pumpkin pie spices (cinnamon, nutmeg) to round out this recipe and it is one of the best things I make now!
hi gemma , i really love ur recipes , i tried this recipe before and it was so delicious , now i wanna try a dark chocolate pumpkin version ,can i replace the white chocolate with dark one , please ?
and thanku so much !
Hi Gemma,
I love everything pumpkin, and this sounds great. Would you suggest using unsalted or salted butter in this recipe?
Since a half teaspoon of salt is in the recipe, I’m thinking unsalted butter might be best??
Thank you for your help.
Hey Gamma,
Can i replace flour with almond flour as I was looking for making this gluten free as I’m highly allergic to it.
Thanks a lot Gemma for this wonderful recipe. The muffins were gooey and soft from middle and perfectly cooked on outer circumference. My family just loved it.
Hi Gemma in still of butter can you use coconut oil?
Dear Gemma, I slightly changed your wonderful recipe: instead of pumpkin purée AND sugar I used equal amount of ripe banana (in order to cut down on calories ????). And served it with strawberry ice cream and some basil. It turned out just perfect!
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 🙂
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?