Indulge in the ultimate fall dessert with this Pumpkin White Chocolate Lava Cake, a decadent treat that’s ready in under 30 minutes. The warm, gooey center of melted white chocolate pairs perfectly with the rich, spiced pumpkin batter, creating a luxurious texture that melts in your mouth. Each bite is a harmonious blend of creamy sweetness and cozy autumn flavors, making it an irresistible finale to any meal.
With just 15 minutes of prep and 12 minutes of baking, this dessert is surprisingly simple yet impressively elegant. The golden exterior gives way to a luscious, molten core, offering a delightful contrast of textures. Whether you’re hosting a dinner party or treating yourself, this cake is a guaranteed crowd-pleaser that brings comfort and joy to every bite.
Ingredients for Pumpkin White Chocolate Lava Cake
- 1 cup (6oz/170g) white chocolate (chopped, use a bar not chips for best results)
- 11 tablespoons (5 1/2oz/180g) butter (unsalted, softened)
- 3 egg yolks
- 3/4 cup (6oz/170g) pumpkin puree (not pumpkin pie filling)
- 3/4 cup (4 ½oz/128g) brown sugar (packed)
- 1/2 cup (2 ½oz/71g) flour (all-purpose)
- 1/2 teaspoon salt
- Vanilla ice cream (for serving, optional but recommended)
Step-by-Step Instructions
- Preheat your oven to 400°F (200°C). Generously butter 6 wells of a cupcake/muffin tin or use liners. Set aside.
- Melt the white chocolate and butter in a medium bowl using a microwave or bain marie. Heat in 30-second intervals for 1-2 minutes, stirring until fully melted and combined. Set aside.
- Whisk together the egg yolks, pumpkin puree, and brown sugar in a large bowl until evenly combined.
- Slowly pour the melted white chocolate and butter mixture into the pumpkin mixture while whisking continuously.
- Add the flour and salt to the mixture and whisk until there are no lumps.
- Measure out 1/2 cup (5oz/150g) of batter and fill each prepared cupcake well to the top.
- Bake in the preheated oven for exactly 12 minutes. The cakes should be golden brown and just cooked on top.
- Let the cakes set in the muffin tin for 3-5 minutes, then carefully turn them out onto a large plate.
- Serve immediately with a scoop of vanilla ice cream on top. Enjoy!
- Store leftovers in an airtight container in the fridge for up to 3 days.
Perfect Pairings: Toppings and Serving Ideas
While vanilla ice cream is a classic choice, try drizzling warm caramel sauce or a sprinkle of cinnamon for extra coziness. For a crunchy contrast, add a handful of toasted pecans or crushed gingersnap cookies. These lava cakes also pair beautifully with a dollop of whipped cream or a dusting of powdered sugar for a simple yet elegant finish.
Storage and Reheating Tips
Store leftover lava cakes in an airtight container in the fridge for up to 3 days. To reheat, microwave for 15-20 seconds or warm in a 300°F (150°C) oven for 5-7 minutes. For the best texture, serve them slightly warm to maintain that gooey, molten center.
Time-Saving Hacks for Busy Bakers
Chop the white chocolate and measure all your ingredients before starting to streamline the process. If you’re short on time, use a pre-made pumpkin puree instead of making your own. For even faster prep, melt the chocolate and butter in the microwave in 30-second intervals while whisking the other ingredients.
Recipe Variations to Try
Swap white chocolate for dark or milk chocolate for a richer flavor. Add a pinch of nutmeg or cloves to enhance the pumpkin spice profile. For a gluten-free version, substitute the flour with almond flour or a gluten-free baking blend. You can also experiment with mini ramekins instead of a muffin tin for a more elegant presentation.
Essential Equipment Tips
Use a high-quality muffin tin to ensure even baking and easy removal. A silicone whisk works best for combining the batter smoothly without overmixing. If you don’t have a microwave, a double boiler (bain marie) is perfect for melting the chocolate and butter without scorching.
Pumpkin White Chocolate Lava Cake
Ingredients
- 1 cup white chocolate (Bar not chips), chopped
- 11 tablespoons butter
- 3 egg yolks
- 3/4 cup pumpkin puree (Not pumpkin pie filling)
- 3/4 cup brown sugar
- 1/2 cup 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.
