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Pumpkin Molten Lava Cakes

Hi  there! Notice anything different about the blog today?

Culinary Couture is now officially Confessions of a Confectionista! What do you guys think of the new name? The rebrand is only 50% underway since my redesign is not live yet, but I can't wait for you guys to see it!

In  the meantime, do you SEE these ah-mer-zing pumpkin molten lava cakes? They are the epitome of Fall.

The idea for these randomly came to me one night this week and I couldn't wait another second to test it out. Unfortunately, dulce de leche was harder to get my hands on than expected (boo Ohio!), but that's fine, because these were one hundred percent worth the wait!

Literally, they were everything I expected them to be, plus so much more. Perfectly spiced, perfectly moist, and perfectly decadent. Just imagine taking a bite of a warm pumpkin pie and having it melt in your mouth. Need I say more?

Pumpkin Molten Lava Cakes

Yield: 2 lava cakes
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1/4 cup pumpkin puree
1 egg yolk
2 tablespoons sugar
4 tablespoons unsalted butter, melted
1/3 cup dulce de leche
1/4 teaspoon pumpkin pie spice
1/4 teaspoon baking powder
1 tablespoon flour


Preheat oven to 450 degrees F. Grease two 6 oz. custard cups with non-stick cooking spray. Set aside on a baking sheet.

In a small bowl, whisk together pumpkin puree, egg yolk, and sugar. Add melted butter and dulce de leche and whisk until well-combined. Add pumpkin pie spice, baking powder, and flour, and whisk until incorporated.

Distribute batter evenly between the two custard cups. Bake in preheated oven for 12-13 minutes, or until the center jiggles slightly.

Immediately upon removing from the oven, run an offset spatula around the sides of the cake to gently loosen it. Let sit for 2 minutes.

Then, invert onto serving plates. Dust with confectioners sugar and top with ice cream, if desired. Serve immediately. 

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