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This single serving pumpkin coffee cake is soft and moist, warm with fall spices. A crisp, buttery streusel tops it, all made from scratch in one ramekin.
Quick Look
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Equipment: 10-ounce ramekin
- Cook Method: Oven-baked
- Servings: 1
- Difficulty: Easy
- Flavor Profile: Sweet pumpkin and warm fall spices, moist crumb, crisp, buttery streusel
Serve this pumpkin cake for one warm from the ramekin, when the streusel still crackles over a tender, spiced crumb.
Why You’ll Love This Single Serve Pumpkin Coffee Cake
A warm piece of pumpkin coffee cake with a crisp streusel over a soft, spiced crumb, is my kind of fall breakfast. Most pumpkin coffee cakes bake in a pan big enough for a party, and some start with a boxed mix. I make this one from scratch in a single ramekin, just enough for one serving.
A coffee cake is a breakfast cake finished with a crumbly streusel, and the hard part of shrinking one down is keeping it from drying out. We tested it with a whole egg, and the batter came out too wet for the small amount of flour, so the cake baked up heavy. The egg yolk on its own gives the crumb structure, while the full ¼ cup of milk keeps it moist and tender. Save the white for one of my egg white recipes so nothing goes to waste.
You don’t need a mixer. Stir the wet into the dry, spoon the batter into a buttered ramekin, scatter the streusel over the top, and bake until a toothpick comes out clean. It’s best eaten warm, when the top is golden and the inside is soft and full of pumpkin.
Looking for another single serving pumpkin dessert? Try our Mini Pumpkin Dump Cake, Small Batch Pumpkin Muffins or Small Batch Pumpkin Bars.
Pumpkin Coffee Cake Ingredients
Here’s what goes into this small batch pumpkin coffee cake and why each one matters. If you have anything left over, our Leftover Ingredients Recipe Finder will show you recipes to use them in.
All-purpose flour: Spoon it into your measuring cup and level it off with a knife so the amount is accurate.
Sugar: Sweetens the cake and keeps the crumb soft and tender. Three tablespoons is enough for one serving without making it too sweet.
Baking powder: Gives the cake its lift. If yours has been open a while, test it: stir ¼ teaspoon into ½ cup of hot water, and fresh baking powder bubbles right away.
Cinnamon, nutmeg, and cloves: These make up the pumpkin spice blend that flavors the cake. Use ¼ teaspoon of homemade pumpkin pie spice in their place if you’d rather reach for one jar.
Canned pumpkin purée: Use plain canned pumpkin. Skip the pumpkin pie filling, which comes pre-sweetened and spiced. The purée is what adds moisture and pumpkin flavor to the cake. Stir the rest of the can into small batch pumpkin spice granola.
Salted butter: You’ll use it two ways. Melt it for the batter so it blends in smoothly, about 20 seconds in the microwave. For the streusel, let a tablespoon sit at room temperature until it’s soft enough to press with your finger, or microwave it for a few seconds, so it works into crumbles instead of melting.
Egg yolk: The yolk gives this small cake its structure without the extra liquid a whole egg would bring. The white is mostly water and sets firm as it bakes, so in a cake this small it would thin the batter and weigh down the crumb. Save the white for a recipe like mini Texas sheet cake or small batch meringues.
Milk: Adds moisture and helps the top brown as it bakes. Any milk works here, whether skim, whole, 2%, or almond.
Brown sugar: In the streusel, brown sugar brings color and a little molasses flavor, and it helps the topping clump into crumbles.
Recipe Variations
These variations change the finish and flavor of your single serve pumpkin cake, from a drizzle of glaze on top to add-ins stirred into the batter.
Pumpkin Coffee Cake With Maple Glaze
Whisk 3 tablespoons of powdered sugar with 1 teaspoon of maple syrup and a splash of milk, then drizzle it over the cooled cake for a sweeter finish.
Pumpkin Cream Cheese Coffee Cake
Whisk 1 tablespoon of softened cream cheese with 1 tablespoon of powdered sugar and a little milk until smooth, then drizzle it over the top. For a swirl instead, dollop 2 tablespoons of sweetened cream cheese onto the batter and pull a knife through it before baking.
Chocolate Chip Pumpkin Coffee Cake
Fold about 2 tablespoons of chocolate chips into the batter before spooning it into the ramekin.
Pecan Streusel
Stir a tablespoon of chopped pecans into the streusel for crunch. Walnuts work too.
How To Make Pumpkin Coffee Cake
Here’s how to make a small pumpkin coffee cake in four steps. These photos walk you through it, and the full amounts are in the recipe card below.
- Mix the dry ingredients: In a medium bowl, stir together the flour, sugar, baking powder, salt, and spices until evenly combined.
- Mix the wet ingredients: In a separate small bowl, whisk the pumpkin, melted butter, egg yolk, and milk until smooth. Pour the wet mixture into the dry and stir just until no dry flour remains.
- Fill the ramekin: Spoon the batter into a buttered 10-ounce ramekin and spread the top level.
- Top and bake: Mix the streusel ingredients in a small bowl until crumbly, then scatter it over the batter. Set the ramekin on a baking sheet and bake at 375°F (190°C) for 35 to 40 minutes, until the top is set and a toothpick inserted in the center comes out clean.
Expert Tips
Use the right ramekin. A 10-ounce ramekin, about 4 inches wide and 1¾ inches tall, holds this batter with room for the streusel. A wider dish bakes faster and a smaller one slower.
Don’t overmix the batter. Stir just until the dry flour disappears. Mixing past that point develops gluten and bakes up a dense, heavy cake instead of a tender one.
Measure the flour correctly. Spoon it into your measuring cup and level it off with a knife. In a cake this small, a scooped, packed cup adds enough extra flour to dry it out.
Keep the streusel butter firm, not melted. Soften it just enough to press into crumbles. If it’s fully melted, the topping soaks into the batter instead of baking into a crumbly layer.
Troubleshooting
If your single serving pumpkin coffee cake isn’t turning out quite right, here’s how to fix the most common issues.
Why is my pumpkin coffee cake dense?
A dense cake comes from overmixing, too much flour, or using a whole egg instead of the yolk. Stir only until the flour disappears and spoon-and-level your flour. The egg matters most here: a whole egg adds too much liquid for this little flour, and the cake bakes up heavy. Use the yolk alone.
Why did my pumpkin coffee cake sink in the middle?
A sunken center means it came out of the oven too soon. A ramekin bakes deeper than a sheet pan, so the middle needs the full 35 to 40 minutes to set. Check that the top is firm and a toothpick comes out of the center clean before you remove it from the oven.
Why is my pumpkin coffee cake dry?
A dry cake is overbaked, or short on milk. At this size, a few extra minutes in the oven is the difference, so start checking at 35 minutes and take it out the moment the toothpick reads clean. Keep the milk at the full ¼ cup.
Why did my streusel melt into the cake?
Soft or melted butter makes the streusel sink. Press the streusel together into firm crumbles before it goes on, and it’ll bake into a distinct topping. Butter that’s fully melted soaks into the batter instead.
Frequently Asked Questions
Yes. I bake mine in the oven, but several readers have made it in the microwave and shared what works: a 16-ounce mug on high for about 3 minutes at 900 watts. The texture is softer than the baked cake, so start around 2½ minutes and add time in short bursts until the center is set.
Yes, though I bake mine in the oven. One reader shared that it worked at 300°F for about 30 minutes. Most air fryer cakes this size bake around 320°F and can be done in as little as 10 to 15 minutes, so set the ramekin in the basket, start checking early, and pull it when a toothpick inserted in the center comes out clean.
Keep leftover canned pumpkin in an airtight container in the refrigerator for up to 5 days. To store it longer, freeze it in tablespoon portions or an ice cube tray for up to 3 months and thaw what you need.
Cover the cooled cake and keep it at room temperature for up to 2 days, or refrigerate it for up to 4. Warm it for a few seconds before eating to bring back the soft crumb and crisp streusel. Freezing a single serving usually isn’t worth it, though the doubled version freezes well (see below).
Yes. Double all the ingredients and bake in a 5×5 inch baking dish at 375°F for 35 to 40 minutes, until a toothpick inserted in the center comes out clean. Cut it into squares to serve, and freeze any extra squares in an airtight container for up to 3 months.
Warm. This pumpkin coffee cake tastes best warm from the oven, when the streusel is crisp and the crumb is soft. Reheat leftovers for a few seconds to bring that texture back.
Yes. The cake bakes well on its own, and the streusel is optional. Without it you lose the crisp, buttery crumb on top, so add a light dusting of cinnamon sugar before baking if you still want a finish.
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:
If you’ve tried this single serve 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.
Pumpkin Coffee Cake For One
Equipment
Ingredients
For the cake
- 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 purée (do not use pumpkin pie filling)
- 1 ½ tablespoons salted butter – melted
- 1 large egg yolk
- ¼ cup milk
For the streusel topping
- 2 tablespoons all purpose flour
- 2 tablespoons brown sugar
- ½ teaspoon sugar
- ¼ teaspoon ground cinnamon
- 1 tablespoon salted butter – softened to room temperature
Instructions
Make the cake
- Preheat the oven to 375°F (190°C). Butter a 10-ounce ramekin and set it aside.
- In a medium bowl, whisk together the ⅓ cup plus 2 tablespoons flour, sugar, baking powder, salt, ¼ teaspoon cinnamon, nutmeg, and cloves.
- In a separate bowl, whisk the pumpkin, 1½ tablespoons melted butter, egg yolk, and milk until smooth.
- Pour the wet ingredients into the dry ingredients and stir just until no dry flour remains.
- Spoon the batter into the buttered ramekin and smooth the top.
Make the streusel topping
- In a small bowl, stir together the 2 tablespoons flour, brown sugar, sugar, and ¼ teaspoon cinnamon.
- Add the 1 tablespoon softened butter and work it in with a fork until the mixture forms crumbs, then scatter them evenly over the batter.
To bake
- Set the ramekin on a baking sheet and bake for 35 to 40 minutes, until the top is set and a toothpick inserted in the center comes out clean.
- Cool the ramekin on a wire rack for 10 minutes. Serve warm from the ramekin, or run a knife around the edge and lift the cake out.
Notes
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 hate heating up my whole oven for a ramekin or two so I have been experimenting with baking your recipes in my airfryer. This one works really well with adjustments to time and temperature.
Can you share air fryer settings, please?
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!
This sounds great. One question, what did you do with the rest of the canned pumpkin?
How do you save it? Thanks.
Hi Connie,
You can use a little of the leftover canned pumpkin in this small batch Pumpkin Spice Granola (https://onedishkitchen.com/small-batch-pumpkin-spice-granola/), a Pumpkin Cheesecake For One (https://onedishkitchen.com/no-bake-pumpkin-cheesecake-for-one/), or a delightful Pumpkin Pie For One (https://onedishkitchen.com/pumpkin-pie-for-one/). 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.
Joanie
This looks wonderful! What size pan did you use?
Thank you, Julie. I used a 6-Inch x 2-Inch Wilton baking pan which holds about 3 cups. A 5-Inch square baking dish (holds about 2.5 cups) will also work.
does it need to completely cool b4 serving?
Hi Sylvia,
The Pumpkin Coffee Cake does not need to cool completely before eating. Eating it warm is delicious.
This cake looks absolutely delightful! The streusel is the perfect topping!
Thanks, Trish!
That streusel! The perfect topping to this perfect coffee cake.
What a delicious-looking coffee cake! This is perfect for the fall season!
Cake for one is a wonderful idea. I can't tell you how often I bake and then wonder what to do with all the leftovers. This looks delicious!
Yes! Thank goodness for pumpkin season!!
I agree, Annie – it couldn't come soon enough!
I love the single serve portion! And this looks so good! I'm obsessing over all things pumpkin currently 🙂
Thanks, Michelle. Pumpkin has been obsession over here too 🙂
I love that you made of my fave cakes in mini size! So fun!
Perfect size for one, thanks Jocelyn!