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.
This mini pumpkin coffee cake is loaded with pumpkin puree, an assortment of pumpkin spices such as cinnamon, nutmeg, and cloves, and a handful of pantry staples.
The pumpkin spice cake is topped with a lovely easy to make streusel topping which adds 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.
This buttery pumpkin cake is the perfect size for one person. It’s a quick, easy-to-make recipe that is ideal for anyone cooking for one.
What To Do With The Leftover Egg White
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 consider using it in any one of these recipes:
What To Do With The Leftover Pumpkin
You can use about 2 tablespoons of canned pumpkin in this pumpkin spice cake recipe. You might like to consider using the remainder in any or all of these pumpkin recipes:
How Long Will Pumpkin Puree Last
Once opened, a can of pumpkin will last 5-7 days in the fridge. It is best to transfer the leftover pumpkin to an airtight container and label it with the date the can was opened.
You can store pumpkin puree in the freezer too. My favorite way is to transfer the amount you will use most into a zip topped bag, date the bag and freeze.
You can also use ice cube trays to freeze canned pumpkin puree. Measure out 1 tablespoon of pumpkin to go into each ice cube compartment and freeze. Once frozen, remove the pumpkin cubes and transfer into a zip topped bag. Add one to a smoothie or thaw and use in recipes.
Pumpkin will keep well in the freezer for 3 months.
Other Breakfast Bread Recipes
This pumpkin coffee cake can be baked in a 5-inch baking dish or a 10-ounce ramekin. If you use a ramekin that is smaller than the one recommended, divide the batter between the two and bake as directed.
Pro Tip: Many ramekins don’t have the size printed on them. Because of this, it can be hard to know exactly how large (or small) yours is. The best way to measure the size of your ramekin.
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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