Preheat the oven to 400°F (200°C). Generously butter six wells of a standard muffin tin to prevent sticking, or use cupcake liners for easier removal. Set aside.

In a medium heatproof bowl, combine the chopped white chocolate and butter. Melt gently using the microwave in 30-second intervals, stirring between each, until smooth and fully blended. Alternatively, use a bain-marie (double boiler) for a gradual and even melt. Once combined, set aside to cool slightly.

In a large mixing bowl, whisk together the egg yolks, pumpkin puree, and brown sugar until the mixture is smooth and well incorporated. Slowly pour the melted white chocolate and butter mixture into the pumpkin mixture, whisking continuously to prevent the eggs from scrambling.

Add the flour and salt, whisking until no lumps remain and the batter has a silky consistency.

Measure out ½ cup (5oz/150g) of batter and fill each prepared muffin well to the top, ensuring even portions for consistent baking.

Place the muffin tin in the preheated oven and bake for exactly 12 minutes. The cakes should have a lightly golden exterior with a just-set top while maintaining a molten center.

Allow the cakes to rest in the tin for 3–5 minutes before carefully turning them out onto a plate. Transfer each lava cake to an individual serving dish, top with a generous scoop of vanilla ice cream, and serve immediately while the centers are still warm and gooey.

For storage, place any leftover cakes in an airtight container and refrigerate for up to three days. Reheat briefly in the microwave before serving to restore the molten texture.