Molten lava cakes are just one of those things that are hard to pass up. I mean who doesn't like a nice warm cake that’s filled with delicious melty goo? I know it’s not something I can say no to! Especially when it involves pumpkin and butterscotch! What’s better, is that these molten lava cakes are made in the instant pot for a quick and easy Fall friendly dessert.

These Pumpkin Butterscotch Instant Pot Molten Lava Cakes are not only easy to make, but they’re pretty tasty too! There’s plenty of pumpkin flavor in there to balance out the richness of the butterscotch.

My only complaint with these would be that they can be a little tricky to turn out onto a serving plate. But honestly, you could just eat them straight out of the ramekin and be just as happy with them It’s not like turning them out onto a plate will make them any more or less tasty anyway!

These cakes would make a great Thanksgiving dessert or just a sweet treat to enjoy any day or time in the Fall season.

Pumpkin Butterscotch Instant Pot Molten Lava Cakes

Yield: 8

Author: The Skinny Fork (Amanda Plott)

Prep time: 10 MinCook time: 8 MinTotal time: 18 Min

Pumpkin and butterscotch come together in these molten lava cakes to make right in the instant pot in no time at all!

Ingredients

1 C. Butterscotch Chips
11 Tbsp. Butter
3 Egg Yolks
3/4 C. Pumpkin Puree
3/4 C. Brown Sugar Blend
1/2 C. Flour
4 Tsp. Ginger Cookie Crumbs

Instructions

In a medium microwave safe bowl, melt the 1 C. butterscotch chips and 11 Tbsp. butter together for 1 minute. Stir together once done.
Microwave for another 20-30 seconds to continue melting as needed until smooth.
In another bowl, beat together the 3 egg yolks with the 3/4 C. pumpkin puree.
Add in the 3/4 C. brown sugar blend.
Add the butterscotch mixture to the pumpkin mixture along with the 1/2 C. flour and stir to combine.
Lightly coat the inside of 4 ramekins with non-stick cooking spray.
Add a mounded teaspoon of the ginger cookie crumbs to each ramekin and shake it around to coat the bottom and sides of the cup well.
Divide the batter evenly among the ramekins.
Fill the base of the instant pot with 1 1/2 C. water and lower the ramekins in to stagger and stack.
Secure the lid, set the steam valve to 'sealed' and cook on high pressure for 8 minutes.
Once done, do a quick release and remove the ramekins from the instant pot right away to set aside to cool long enough to handle.
Serve right away or turn out onto a serving plate to enjoy!

Nutrition Facts

Calories

395.55

Fat (grams)

24.07

Sat. Fat (grams)

15.86

Carbs (grams)

44.14

Fiber (grams)

0.93

Net carbs

43.21

Sugar (grams)

33.61

Protein (grams)

2.84

Sodium (milligrams)

160.70

Cholesterol (grams)

111.15

Nutritional Claims: Low Sodium • Low Potassium • Kidney Friendly • Vegetarian • Pescatarian • Tree Nut Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • Kosher