This irresistible Pumpkin Coffee Cake is topped with a buttery streusel topping. It’s a quick and easy coffee cake recipe that I know you’ll love! Bursting with pumpkin flavor, this single serving cake will be perfect with your morning coffee or tea!
The pumpkin recipe I have for you today is a wonderful pumpkin coffee cake for one. It’s a wonderful coffee cake recipe with the flavors of fall in every single bite.
Pumpkin Streusel Coffee Cake
This mini pumpkin coffee cake is loaded with pumpkin puree, a dash of cinnamon, nutmeg, cloves, and a handful of other ingredients.
I topped the cake with a lovely streusel topping which added a nice buttery crunch to each bite.
For the streusel topping, I mixed together a little brown sugar, a touch of granulated sugar, flour, cinnamon, and softened butter.
You’ll notice in the recipe, I use 1 egg yolk instead of a whole egg. Please don’t throw the egg white away. Save it to add to your scrambled eggs the next morning or, better yet save it to use to make meringues.
What To Do With The Leftover Pumpkin
You can also store pumpkin puree in the refrigerator and it will last a few days.
Pumpkin puree freezes well and can be stored in an airtight container or portioned into small ziplock bags, in the amount you might use in another recipe. It will keep well in the freezer for 3 months.
You can enjoy your coffee cake with a little whipped cream on the side, if you’d like.
This buttery Pumpkin Coffee Cake is the perfect size for one person. It’s a quick, easy-to-make recipe that is ideal for anyone cooking for one. Bursting with pumpkin flavor, it will be perfect with your morning coffee or tea.
For this Pumpkin Coffee Cake Recipe I use either an 8-ounce ramekin, a 10-ounce ramekin, or a 5-inch baking dish.
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.
Pumpkin Coffee Cake Recipe
- 1/3 cup plus 2 tablespoons all purpose flour
- 3 tablespoons sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1 pinch ground cloves
- 2 tablespoons canned pumpkin (not pie filling)
- 1 1/2 tablespoons butter , melted
- 1 egg yolk
- 1/4 cup milk
- 2 tablespoons brown sugar
- 1/2 teaspoon sugar
- 1/4 teaspoon ground cinnamon
- 2 tablespoons all purpose flour
- 1 tablespoon butter , softened
- In a medium-sized bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, nutmeg and cloves.
- In a smaller bowl, mix together the pumpkin, melted butter, egg yolk and milk.
- Pour the wet ingredients into the dry ingredients and stir until well blended.
- Transfer to prepared baking dish and set aside.
- In a small bowl, mix together streusel ingredients with a fork until crumbly.
- Pour over pumpkin cake batter and spread evenly over 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 baking dish and remove coffee cake from the dish. Serve.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionists’ advice.
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