This Chocolate Pumpkin Lava Cake is a decadent fall dessert with a gooey molten center, warm pumpkin spice, and rich dark chocolate. Gluten-free, refined sugar-free, and air fryer–friendly!
Prep the Ramekin
2 Grease one 1-cup ramekin (or silicone muffin molds that fit your air fryer). Dust lightly with cocoa powder to prevent sticking.
Make the Batter
4 Melt the butter and dark chocolate until smooth. Stir in the pumpkin purée.
5 In a separate bowl, whisk eggs and maple syrup until foamy. Add pumpkin spice and cinnamon. Gently fold in the melted chocolate mixture and gluten-free flour.
Fill the Molds
7 Pour batter into the prepared ramekin (or divide between silicone molds).
Air Fry
9 Preheat the air fryer to 370°F. Cook for 9–10 minutes, or until the tops are set but the centers are still slightly jiggly.
Invert + Serve
11 Let rest for 1 minute. Run a knife around the edges, invert onto a plate, and carefully remove the mold.
Finish
13 Serve warm with whipped coconut cream or vanilla ice cream. Sprinkle with cinnamon or shaved chocolate for extra indulgence.
