Ingredients
• ½ cup (1 stick) unsalted butter, softened (plus extra for greasing)
• ⅓ cup granulated sugar
• ¼ cup brown sugar
• 1 egg
• ½ cup canned pumpkin puree (unsweetened)
• 1 tsp vanilla extract
• ½ tsp cinnamon
• ¼ tsp nutmeg
• ¼ tsp ginger
• Pinch of salt
• ½ cup all-purpose flour (or gluten-free 1:1 blend)
• 12 individual ramekins or muffin tin cups
• ½ cup dulce de leche (store-bought or homemade)
Instructions
- Preheat oven to 350°F (175°C). Generously grease 12 ramekins or a muffin tin.
- In a large bowl, beat butter and both sugars until light and fluffy.
- Beat in egg, then mix in pumpkin, vanilla, cinnamon, nutmeg, ginger, and salt.
- Gradually add flour, mixing until just combined.
- Divide half the batter among the ramekins (about 1 tbsp each).
- Drop ½ tsp dulce de leche into the center of each.
- Top with remaining batter, sealing around the edges.
- Bake 14–16 minutes, until edges are set but centers are soft and puffy.
- Let cool 1 minute. Serve warm—gently invert onto plates if desired, or enjoy straight from the ramekin with ice cream!
✨ The perfect dessert for Thanksgiving or cozy fall nights!
💡 Make ahead: Prepare unbaked ramekins, cover, and refrigerate overnight. Add 1–2 mins to bake time.
PREP TIME & NUTRITION :
Prep Time : 20 mins , Cook Time : 15 mins , Total Time : 35 mins , Servings : 12 mini cakes , Calories : 180 per cake , Net Carbs: 22g , Fats: 10g , Protein: 3g