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This Pumpkin Coffee Cake is the perfect single serving dessert or snack, made with warm spices, a touch of pumpkin, and topped with a buttery, crumbly streusel. It’s quick to prepare, perfectly portioned, and full of fall flavor. Whether you enjoy it with your morning coffee or as an afternoon treat, this little cake delivers big taste in just the right size.
Looking for more single serving pumpkin desserts? Try our small batch Pumpkin Pie Bars, creamy single serving Pumpkin Cheesecake, or crunchy Pumpkin Spice Granola!
Why You’ll Love This Recipe
- Quick and Simple: Made in one bowl with minimal clean-up, this recipe is as easy as it gets.
- Perfectly Versatile: Enjoy it for breakfast with coffee, as an afternoon snack, or even as a dessert.
- Full of Fall Flavor: Made with pumpkin and warm spices like cinnamon, nutmeg, and cloves, it’s the perfect treat to celebrate the season.
- Single Serving: This coffee cake is perfectly portioned for one, so there’s no temptation of leftovers—just the right amount to satisfy your craving.
- Crumbly Streusel Topping: The buttery streusel adds a delicious crunch and elevates this coffee cake into something truly special.
RELATED: The Best Apple Recipes For One
Ingredients
If you have any ingredients leftover from this small pumpkin coffee cake recipe, check out our Leftover Ingredients Recipe Finder.
Pumpkin Coffee Cake Ingredients
- Flour: All-purpose flour is perfect for this recipe, providing just the right texture for a soft and tender cake.
- Sugar: Granulated sugar adds the sweetness.
- Baking Powder & Baking Soda: These work together to give the coffee cake its light, fluffy rise.
- Salt: A pinch of salt enhances all the flavors and balances the sweetness.
- Cinnamon, Nutmeg & Cloves: These warm spices add classic pumpkin dessert flavor. You can use 1/4 teaspoon of pumpkin pie spice as a substitute if you prefer.
- Pumpkin: This recipe uses 2 tablespoons of canned pumpkin puree. Scroll down for tips on using up the rest!
- Butter: Butter adds richness and creates a soft, delicate crumb that’s hard to resist.
- Egg Yolk: Provides structure to the cake, so don’t skip it. You can save the egg white for another recipe, like a Mini Pavlova or Mini Texas Sheet Cake.
- Milk: This recipe uses 1% milk, but skim, whole, 2%, or even almond milk can be substituted.
Streusel Topping Ingredients
- Brown Sugar & Granulated Sugar: Brown sugar adds richness and moisture with its molasses, while granulated sugar keeps the sweetness balanced.
- Ground Cinnamon: Optional, but highly recommended! A sprinkle of cinnamon enhances the pumpkin flavors and ties the streusel to the cake beautifully.
- All-Purpose Flour: A small amount binds the streusel ingredients together, creating that irresistible crumbly topping.
- Butter: Essential for the crumbly, melt-in-your-mouth texture. It blends with the dry ingredients to add richness and just the right amount of moisture.
How To Store Leftover Pumpkin Purée
- In the Fridge: Once opened, pumpkin purée will keep for 5 to 7 days in the refrigerator. For best results, transfer it to an airtight container and label it with the date.
- In the Freezer: For longer storage, freeze leftover purée. Portion it into zip-top bags, label with the date, and freeze.
- Ice Cube Tray Tip: For smaller portions, spoon 1 tablespoon of purée into each section of an ice cube tray and freeze. Once solid, transfer the cubes to a zip-top bag. These are great for adding to smoothies or recipes.
- Freezer Shelf Life: Frozen pumpkin purée retains its quality for up to 3 months.
Recipe Variations
- Pecan-Streusel Topping: Mix chopped pecans into the streusel for a nutty crunch that pairs perfectly with the spiced pumpkin flavors.
- Chocolate Chip Pumpkin Cake: Stir mini chocolate chips into the batter for a touch of sweetness that chocolate lovers will adore.
- Apple-Pumpkin Twist: Add finely diced apples to the batter for a seasonal combination of two fall favorites—pumpkin and apple.
- Blueberry Pumpkin Cake: Fold in fresh or thawed frozen blueberries for a fruity pop that contrasts beautifully with the warm spices.
How To Make A Pumpkin Coffee Cake
These step-by-step photos and instructions help you visualize how to make a single serving pumpkin coffee cake. See the recipe box below for ingredient amounts and full recipe instructions.
- In a medium bowl, combine the flour, sugar, baking powder, salt, and spices. In a separate small bowl, whisk together the pumpkin, melted butter, egg yolk, and milk. Pour the wet ingredients into the dry ingredients and mix until just combined.
- Transfer the batter to a buttered 10-ounce ramekin, spreading it evenly.
- In a small bowl, mix the streusel ingredients until crumbly. Spoon the streusel over the cake batter, spreading it evenly across the top.
- Place the ramekin on a small baking sheet to catch any drips, and bake in a preheated 375°F (190°C) oven for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
Expert Tips
- Pick the Right Ramekin: Use a 10-ounce ramekin that’s about 4 inches wide and 1 ¾ inches tall. A larger dish will spread the batter thinner and bake faster, while a smaller one will create a thicker cake that may need more time in the oven.
- Mix Gently: Stir the ingredients just until combined. Overmixing can lead to a dense cake instead of a light, fluffy texture.
- Measure Flour Accurately: Use the spoon-and-level method. Spoon the flour into your measuring cup until it overflows slightly, then level it off with the straight edge of a knife for precision.
Serving Suggestions
Make your Pumpkin Coffee Cake even better with these delicious pairings:
- Whipped Cream: A dollop of whipped cream adds a creamy, airy touch to every bite.
- Caramel Drizzle: Drizzle warm caramel sauce over the top for a sweet, indulgent finishing touch.
- Vanilla Ice Cream: Pair the warm coffee cake with a scoop of vanilla ice cream for a perfect hot-and-cold dessert.
- Fresh Fruit or Light Ambrosia: Serve with a side of fresh fruit or a light Ambrosia to balance the richness of the cake.
Frequently Asked Questions
Yes! Simply double the ingredients and divide the batter between two 10-ounce ramekins or use a 5×5-inch baking dish.
The cake is ready when the top is golden brown and a toothpick inserted in the center comes out clean.
Yes! You can bake the coffee cake, let it cool completely, and store it in an airtight container at room temperature for up to two days.
Yes, the cake will still be delicious without the streusel, but the buttery crumble adds texture and flavor that really enhances the cake.
RELATED: 4 Single Serving Pumpkin Recipes To Get You Ready For Fall
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
For more information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.
Examples of the dishes used at One Dish Kitchen can be found on our Store page.
RELATED: Easy Recipes For Beginners
If you’ve tried this mini pumpkin coffee cake or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Pumpkin Coffee Cake For One
Equipment
Ingredients
- ⅓ cup, plus 2 tablespoons all purpose flour
- 3 tablespoons sugar
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- 1 pinch ground cloves
- 2 tablespoons canned pumpkin (do not use pumpkin pie filling)
- 1 ½ tablespoons salted butter -melted
- 1 large egg yolk
- ¼ cup milk
STREUSEL
- 2 tablespoons all purpose flour
- 2 tablespoons brown sugar
- ½ teaspoon sugar
- ¼ teaspoon ground cinnamon
- 1 tablespoon salted butter -softened
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Spray a ramekin or small baking dish with oil spray and set aside.
- In a medium bowl, combine the flour, sugar, baking powder, salt, and spices.
- In a separate small bowl, whisk together the pumpkin, melted butter, egg yolk, and milk.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Transfer the batter to a buttered 10-ounce ramekin, spreading it evenly.
- In a small bowl, mix the streusel ingredients until crumbly.
- Spoon the streusel over the cake batter, spreading it evenly across the top.
- Bake in the oven for 35-40 minutes or until toothpick inserted in the center comes out clean.
- Remove from the oven and place on a baking rack to cool. Run a knife around the rim of the ramekin and remove the coffee cake from the dish. Enjoy warm.
Notes
- Pick the Right Ramekin: Use a 10-ounce ramekin that’s about 4 inches wide and 1 ¾ inches tall. A larger dish will spread the batter thinner and bake faster, while a smaller one will create a thicker cake that may need more time in the oven.
- Mix Gently: Stir the ingredients just until combined. Overmixing can lead to a dense cake instead of a light, fluffy texture.
- Measure Flour Accurately: Use the spoon-and-level method. Spoon the flour into your measuring cup until it overflows slightly, then level it off with the straight edge of a knife for precision.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
I’m not a fan of the whole pumpkin thing. Can I eliminate the pumpkin? If not what should I use as a substitute?
The pumpkin is a key component of the pumpkin coffee cake, giving it its distinctive flavor and moist texture. If pumpkin isn’t to your taste, I recommend trying our blueberry coffee cake recipe instead. It’s delicious with or without the berries and would be a great alternative for those who prefer to avoid pumpkin – https://onedishkitchen.com/coffee-cake-recipe-for-one/
Hi,
How much is “59.15 ml milk”?
In either cups or Tablespoons?
Hi Sheri, it appears that you have clicked on the Metric button in the recipe card which has given you the amount of milk in milliliters. Click on the US button and you will see all of the ingredients in cups, ounces, etc. – 59 ml of milk is 1/4 cup.
If this recipe is doubled would your use the whole egg or 2 yolks? And what size pan would be suitable (not 2 ramekings)?
I discourage using the whole egg, as that can mess with the cake’s texture. Save the egg white for another recipe. If doubling the recipe, we recommend using a 5×5 inch baking dish.
Why not use a whole egg? Too much liquid? Maybe less milk instead.
The recipe has been tested using the ingredients listed. We prefer the coffee cake (and most single serving baked goods) with the egg yolk. The egg yolk and the egg white both play different roles in baking. Whole eggs contain a good bit of water so using the whole egg would make the cake too liquidy. Milk not only provides moisture, but it also adds flavor, helps with browning, and creates a soft crumb. We do not recommend using less milk than is called for in the recipe.
I am going to try this today however I dont have white floue Can I use whole wheat flour?
I have not tested this recipe using whole wheat flour so you’ll have to experiment with the amount to use.
You know a recipe is good when you adapt it and it is still delicious 😋. I made it with almond and coconut flours. I also added psyllium powder. This was so flavorful and the texture was pleasing.
I thought I had posted earlier, but this pumpkin coffee cake is perfect. Have made it a few times and this morning made it in the Air Fryer. I have a Cosori AF and preheated it @400 for 5 minutes. Placed the uncooked recipe in my corningware 1 1/2 cup pot (It’s a little bigger than the 10 oz. recommended, however, it worked great. I put the pot in the Air Fryer, set the temp to 300 degrees and time for 30 minutes and it came out perfect. I did check a couple of times since this was new to me, but 30 minutes was the perfect time in my Air Fryer. Thanks so much for the great recipe. I’ve also made it as muffins and got 4 regular size muffins out of it.
I’m so glad you enjoyed the coffee cake, Kathi. Thank you for sharing how it turned out for you in the air fryer.
Delicious!!
Loved it !! Baked it in a 5 inch dish and am very happy Amazing how far a can of pumpkin can go cooking for one.
This looks so good! I love pumpkin coffee cake, but don’t need a whole cake sitting around the house. This is the perfect solution! Could you make this in a mug in the microwave? Thank you!
Hi Rachel,
I haven’t tried making this in a mug so I’m not sure how it would turn out. If you try it, please let me know how you liked it.
I tried this in the microwave today and it was perfect! I used a 16 ounce mug and microwaved for 3 minutes in a 900 watt microwave. The cake was so delicious and moist! Thank you so much for this recipe! I will definitely be making this again.
Wonderful! I’m so happy you enjoyed the coffee cake and thank you for sharing how it was made in the microwave!