Salted Caramel Chai Pumpkin Lava Cakes

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Cozy chai spices and warm salted caramel take these pumpkin lava cakes completely over the top! Serve them warm with a big scoop of vanilla ice cream and welcome to fall heaven.

Prep Time 20

Cook Time 25

Total Time 45

Servings servings

Calories 545kcal

Ingredients

Salted Caramel

1/4 cup butter
1/2 cup granulated sugar
1 tablespoon honey
2 tablespoons half-and-half cream
1/2 teaspoon salt

Pumpkin Lava Cakes

1 cup pumpkin puree
2/3 cup granulated sugar
1/4 cup melted butter
1 large egg
1/4 cup milk
1 teaspoon vanilla extract
3/4 cup white whole wheat flour
1/2 teaspoon ground cinnamon
1/2 teaspoon cardamom
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Ice cream for serving, optional

Instructions

Salted Caramel

In a medium saucepan over medium-high heat, melt butter then whisk in sugar, and honey. Bring sauce to a simmer and stir occasionally until thickened and golden. Reduce heat to medium and add cream and salt and cook for 1 more minute.
Remove caramel from heat and pour into a parchment-paper lined square baking pan. Chill 10 minutes until solid, then chop into 6 even squares. Set aside.

Pumpkin Lava Cakes

Preheat oven to 350F. Lightly grease and flour 4 (4 oz) ramekins. Set aside.
In a large bowl, whisk pumpkin, sugar, oil, egg, milk, and vanilla until smooth. In a separate medium bowl, combine flour, spices, baking powder, baking soda, and salt. Gently fold flour mixture into liquid until just combined.
Fill prepared ramekins halfway with batter then place 2 squares caramel in each. Cover with remaining batter.
Bake lava cakes at 350F 20-25 minutes or until tops spring back when lightly touched. Let cool 5 minutes, then run a knife around cakes and invert onto serving plates. Serve lava cakes warm with ice cream on top and enjoy!

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