Ingredients
- 1/2 cup (1 stick) unsalted butter, plus more for ramekins
- 6 oz white chocolate or cream cheese, chopped
- 2 large eggs + 2 yolks, room temperature
- 1/3 cup granulated sugar
- 1/2 cup pumpkin puree
- 1 tsp pumpkin pie spice
- 1/2 tsp vanilla extract
- 1/3 cup all-purpose flour
- Pinch of salt
- Cocoa powder and cinnamon, for dusting
Instructions
- Melt. Melt the butter with the white chocolate (or cream cheese) until smooth. Cool slightly.
- Whisk. Whisk the eggs, yolks, and sugar until pale and thick, 2–3 minutes. Whisk in the pumpkin, spice, vanilla, and the melted mixture, then fold in the flour and salt.
- Fill. Butter 4 ramekins generously and dust with cocoa. Divide the batter among them.
- Air fry. Air fry at 375°F (190°C) for 6–8 minutes — the edges should be set and puffed while the centers still jiggle.
- Serve. Rest 1 minute, run a knife around the edges, invert onto plates, and dust with cinnamon. Serve immediately while the centers flow.
💡 Lava smarts
The jiggle is the whole point — pull them when the centers still wobble or you’ll get cupcakes instead of lava cakes. Every air fryer runs a little different, so test one ramekin first to nail your timing. Serve within minutes; the centers keep cooking as they sit.
Common questions
Can I make the batter ahead?
Yes — fill the ramekins, cover, and refrigerate up to 24 hours. Air fry straight from the fridge, adding 1–2 minutes.
Can I bake these in the oven?
Yes — bake at 425°F for 10–12 minutes in buttered ramekins on a sheet pan.
Why didn’t my centers flow?
They baked too long. Next time, pull them 1–2 minutes earlier — the centers should visibly jiggle.
Can I make them dairy-free?
Use dairy-free butter and dairy-free white chocolate. The texture stays luscious.
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