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Export 8 ingredients for grocery delivery
Step 1
Preheat oven to 425°F.
Step 2
Add white chocolate and butter to a microwave-safe, medium-sized bowl and heat in intervals of 20 seconds; stirring after each heating until completely melted and smooth.
Step 3
Whisk in flour, sugar, and pumpkin pie spice until batter is smooth.
Step 4
Whisk in eggs, egg yolk, pumpkin, and vanilla extract until the batter is well blended.
Step 5
Using 3 (6 ounce) ramekins that have been sprayed with non-stick spray, fill each ramekin half way with cake batter. Add two caramels into each ramekin and sprinkle with sea salt (about 1/8-1/4 teaspoon per cake depending on how much salty flavor you want). Spoon remaining cake batter over each cake.
Step 6
Bake cakes for 14-17 minutes and remove from oven. The cakes should be set on the outsides but still jiggly in the center.
Step 7
Let cool for 2 minutes; take a knife and run along the inside of each ramekin to help release the cake.
Step 8
Invert the cakes on individual plates. Dust with sea salt or powdered sugar and serve warm.
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