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Elevate your cozy mornings with this Pumpkin Coffee Cake that serves just one. It’s the perfect mix of moist pumpkin cake and crumbly streusel topping—all baked in a handy 10-ounce ramekin.

Looking for more single serving pumpkin desserts? Be sure to try our small batch Pumpkin Pie Bars, our creamy single serving Pumpkin Cheesecake, and our crunchy small batch Pumpkin Spice Granola!

Why You’ll Love This Recipe

  • Simple: Everything comes together in one bowl, minimizing clean-up.
  • Versatile: Perfect for breakfast, dessert, or an anytime snack.
  • Seasonal: Captures the essence of fall with pumpkin and warm spices.
  • Single Serving: Say goodbye to leftover cake you’re tempted to eat!
a round pumpkin coffee cake on a blue plate with a piece of the cake on a fork.

RELATED: The Best Apple Recipes For One

Pumpkin Cake Ingredients

ingredients for a pumpkin coffee cake on a table.
  • Flour: All-purpose flour is the go-to choice here due to its balanced protein content, which helps achieve the ideal cake texture.
  • Sugar: Granulated sugar is used for sweetness. No fancy sweeteners needed!
  • Baking Powder & Baking Soda: These leavening agents ensure your coffee cake puffs up nicely.
  • Salt: A pinch of salt enhances the overall flavor, making each bite more satisfying.
  • Ground Cinnamon, Nutmeg & Cloves: These spices bring in the warmth and aroma you expect from pumpkin desserts. Alternatively, swap them out for 1/4 teaspoon of pumpkin pie spice.
  • Pumpkin: This recipe calls for 2 tablespoons of canned pumpkin puree. Keep scrolling for ideas on how to use up any leftovers!
  • Butter: It gives the cake a soft, delicate crumb that’s irresistibly good.
  • Egg Yolk: Essential for structure, so don’t skip it. Don’t worry, you can repurpose the egg white in other dishes like a Mini Pavlova or our decadent Mini Texas Sheet Cake.
  • Milk: The recipe uses 1% milk, but feel free to sub in skim, whole, 2%, or even almond milk if you prefer.

Streusel Topping Ingredients

ingredients to make streusel in a bowl including flour, sugars, and butter.
  • Brown Sugar & Sugar: These sweeteners do double duty. Brown sugar brings richness and moisture thanks to its molasses content, while granulated sugar keeps it sweet and simple.
  • Ground Cinnamon: Though optional, a dash of cinnamon elevates the pumpkin flavors, making the streusel a perfect match for the cake.
  • All-Purpose Flour: Just a smidgen is used to bind the ingredients, ensuring a crumbly topping that’s oh-so-delightful.
  • Butter: The key to that crumbly, melt-in-your-mouth texture. It coats the dry ingredients, adding moisture and a touch of richness.

This is just an overview of the ingredients I used and why I used them. For the full recipe please scroll down to the recipe box at the bottom of the post.

Recipe Variations

When it comes to recipe variations, this pumpkin coffee cake can be a playground for your culinary imagination. Here are some delightful twists to try out.

  • Pecan-Streusel: Add some chopped pecans into the streusel mixture for a nutty, crunchy topping.
  • Chocolate Chip Filling: For the chocolate lovers, mix in some mini chocolate chips into the batter before baking.
  • Apple-Pumpkin Fusion: Add some finely diced apples into the batter for a seasonal twist that combines two fall favorites.
  • Blueberry Blast: Fold in some fresh or frozen and thawed blueberries for a fruity contrast to the rich, spiced pumpkin flavors.

These simple tweaks can significantly alter the flavor profile, so you can enjoy a different version of your beloved pumpkin coffee cake every time you make it.

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How To Make 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.

  1. Mix the flour, sugar, baking powder, salt, and spices together in a medium-sized bowl. In a smaller bowl, whisk together the pumpkin, melted butter, egg yolk, and milk. Pour the wet ingredients into the dry ingredients and mix until combined.
  2. Pour the batter into a buttered 10-ounce ramekin.
  3. Mix the ingredients for the streusel together in a small bowl and spoon over the pumpkin cake batter, spreading it over the top.
  4. Place the ramekin on a small baking sheet to catch any possible drips and bake for 35-40 minutes in a 375 degree F preheated oven (190 degrees C).
steps needed to make a pumpkin coffee cake. 4 steps: mixing the batter and making the streusel.

Serving Suggestions

Serving your Pumpkin Coffee Cake can be an experience in itself. Elevate this delightful dish with some of these inspired pairings.

  • Whipped Cream: A dollop of whipped cream can make this already-decadent pumpkin coffee cake feel like an absolute luxury.
  • Vanilla Ice Cream: There’s something special about the contrast of hot coffee cake and cold ice cream. Try it; you won’t regret it!
  • Hot Coffee or Tea: A classic pairing. The spices in the cake will complement the flavors in your hot beverage.
  • Fruit Salad: A light Ambrosia can balance out the richness of the cake, making for a complete and fulfilling dessert experience.

Expert Tips

  • Choose the Right Ramekin: Opt for a 10-ounce ramekin that’s about 4 inches in diameter and 1 ¾ inches tall for best results. A larger dish will thin out the batter, reducing bake time, while a smaller one will make a thicker cake that may need extra time in the oven.
  • Avoid Overmixing: Stir your ingredients just until blended. Overmixing can make your coffee cake dense rather than fluffy.
  • Flour Measurement Matters: Use the spoon-and-level method for accurate measurements. Spoon flour into your measuring cup until it heaps over, then level it off with the straight edge of a knife.
an overhead of a coffee cake in a white ramekin next to a can of canned pumpkin.

How To Store And Extend The Shelf-Life Of Pumpkin Purée

  • Storing Leftover Pumpkin Purée in the Fridge: An opened can of pumpkin purée will last between 5 to 7 days when stored in the refrigerator. For best results, transfer the leftover purée to an airtight container and mark it with the opening date.
  • Freezing Pumpkin Purée: For longer storage, you can freeze the purée. Place the portion sizes you’ll use most often in zip-top bags, label with the date, and freeze away.
  • Ice Cube Tray Hack: For more precise portioning, spoon 1 tablespoon of purée into each section of an ice cube tray and freeze. Once solid, pop the cubes into a zip-top bag. They’re perfect for dropping into smoothies or thawing for recipes.
  • Freezer Shelf-Life: Frozen pumpkin purée will keep its quality for up to 3 months.

This information should help you get the most out of your pumpkin purée, minimizing waste and maximizing utility.

Frequently Asked Questions

Can I double this recipe?

Yes, just double the ingredient amounts and bake the cake in a 5×5 inch baking dish.
The dishes we use and recommend can be found on our Store page.

How do I store leftover pumpkin coffee cake?

Keep in an airtight container for up to 3 days.

What should I do with the leftover egg white?

Save it to add to your scrambled eggs or consider using it in any one of these recipes:
Small Batch Meringues
Small Batch Coconut Macaroons
Small Batch Flourless Chocolate Pecan Cookies
Two Vanilla Cupcakes
Two Chocolate Cupcakes
Mini Texas Sheet Cake

What should I do with leftover pumpkin?

You might like to consider using the remainder in any or all of these pumpkin recipes:
Pumpkin Spice Granola
Pumpkin Cheesecake For One
Pumpkin Pie For One
Pumpkin Zucchini Bread

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:

About The Calories In This Recipe

The calorie count provided in the recipe section is an approximate value, generated through an online nutrition calculator.

This single-serving Pumpkin Streusel Coffee Cake is baked in a 10-ounce ramekin, offering a substantial portion that’s significantly larger than your average muffin. Feel free to savor it all at once or spread the joy over a couple of days.

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 pumpkin 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!

Your Cooking For One Source
Because you’re worth it

Pumpkin Coffee Cake For One

5 from 8 votes
Prep: 10 minutes
Cook: 40 minutes
Cooling Time: 10 minutes
Total: 1 hour
Servings: 1 serving
Enjoy a single serving Pumpkin Coffee Cake, topped with a delightful crumbly streusel. Easy to prepare and perfectly spiced. Indulge in this cozy treat!


  • cup plus 2 tablespoons all purpose flour
  • 3 tablespoons sugar
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ¼ teaspoon ground cinnamon
  • teaspoon ground nutmeg
  • 1 pinch ground cloves
  • 2 tablespoons canned pumpkin (not pie filling)
  • 1 ½ tablespoons salted butter , melted
  • 1 egg yolk
  • ¼ cup milk


  • 2 tablespoons all purpose flour
  • 2 tablespoons brown sugar
  • ½ teaspoon sugar
  • ¼ teaspoon ground cinnamon
  • 1 tablespoon salted butter , softened
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  • 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-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.


Expert Tips
  • Choose the Right Ramekin: Opt for a 10-ounce ramekin that’s about 4 inches in diameter and 1 ¾ inches tall for best results. A larger dish will thin out the batter, reducing bake time, while a smaller one will make a thicker cake that may need extra time in the oven.
  • Avoid Overmixing: Stir your ingredients just until blended. Overmixing can make your coffee cake dense rather than fluffy.
  • Flour Measurement Matters: Use the spoon-and-level method for accurate measurements. Spoon flour into your measuring cup until it heaps over, then level it off with the straight edge of a knife.


Serving: 1serving, Calories: 776kcal, Carbohydrates: 111g, Protein: 11g, Fat: 34g, Saturated Fat: 20g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Trans Fat: 1g, Cholesterol: 271mg, Sodium: 1062mg, Potassium: 286mg, Fiber: 2g, Sugar: 66g, Vitamin A: 5928IU, Vitamin C: 1mg, Calcium: 267mg, Iron: 4mg

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.

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I’m Joanie and I’m incredibly happy you’re here! Our aim is to inspire individuals with access to single serving recipes, education, and a supportive community that will enable them to enjoy the preparation of a meal that will nourish both body and soul.

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Recipe Rating


  1. Andrea says:

    I’m not a fan of the whole pumpkin thing. Can I eliminate the pumpkin? If not what should I use as a substitute?

    1. Joanie Zisk says:

      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 –

  2. Sheri says:

    How much is “59.15 ml milk”?
    In either cups or Tablespoons?

    1. Joanie Zisk says:

      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.

  3. KHR says:

    If this recipe is doubled would your use the whole egg or 2 yolks? And what size pan would be suitable (not 2 ramekings)?

    1. Joanie Zisk says:

      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.

  4. Lola says:

    Why not use a whole egg? Too much liquid? Maybe less milk instead.

    1. Joanie Zisk says:

      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.

  5. Sharon says:

    I am going to try this today however I dont have white floue Can I use whole wheat flour?

    1. Joanie Zisk says:

      I have not tested this recipe using whole wheat flour so you’ll have to experiment with the amount to use.

  6. Garlic Girl says:

    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.

  7. Kathi says:

    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.

    1. Joanie Zisk says:

      I’m so glad you enjoyed the coffee cake, Kathi. Thank you for sharing how it turned out for you in the air fryer.

  8. Mary Kahler says:


  9. Mike says:

    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.

  10. Rachel says:

    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!

    1. Joanie Zisk says:

      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.

      1. Rachel says:

        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.

      2. Joanie Zisk says:

        Wonderful! I’m so happy you enjoyed the coffee cake and thank you for sharing how it was made in the microwave!