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This small pumpkin coffee cake is soft, moist, and filled with warm fall spices. Topped with a buttery streusel, it’s an easy single serving treat baked in a ramekin.
Why You’ll Love This Recipe
- Quick & Easy: One bowl, simple steps, and minimal cleanup.
- Great Anytime: Enjoy for breakfast, a snack, or dessert.
- Fall Flavors: Pumpkin and warm spices in every bite.
- Perfectly Portioned: Made for one – no extras, no waste.
- Buttery Streusel: A crisp, crumbly topping for added texture and flavor.
If you love pumpkin desserts, you’ve got to try this little pumpkin coffee cake. It’s soft, moist, and filled with warm spices, and that buttery streusel on top takes it over the top.
I make it whenever I want something sweet and seasonal without having to bake a whole cake.
Looking for more single serving pumpkin desserts? Try my small batch pumpkin pie bars, single serving pumpkin cheesecake, or small batch pumpkin spice granola.
Ingredients
If you have any ingredients leftover from this single serving pumpkin coffee cake recipe, check out our Leftover Ingredients Recipe Finder.
- Cinnamon, Nutmeg & Cloves: Classic pumpkin spice blend. Use 1/4 teaspoon pumpkin pie spice instead, if preferred.
- Pumpkin Purée: Use 2 tablespoons of canned pumpkin. Use leftover pumpkin in small batch pumpkin spice muffins or small batch pumpkin bars.
How To Store Leftover Pumpkin Purée
- Refrigerator: Store in an airtight container for 5 to 7 days. Label with the date.
- Freezer: Scoop into zip-top bags or ice cube trays for smaller portions. Once frozen, transfer cubes to a bag.
- Shelf Life: Frozen pumpkin purée keeps well for up to 3 months.
- Egg Yolk: Provides structure. Save the white for an egg white recipe like mini pavlova or small Texas sheet cake.
- Milk: 1% milk is used, but any milk works—skim, whole, 2%, or almond.
See recipe card below for a full list of ingredients and measurements.
Streusel Topping Ingredients
Recipe Variations
Try one of these simple ways to change up your mini pumpkin coffee cake:
- Pecan Streusel: Add a tablespoon of chopped pecans to the streusel for extra crunch.
- Chocolate Chip: Stir a handful of chocolate chips into the batter for added sweetness.
- Pumpkin Apple: Mix in a few pieces of finely diced apples for a fall-inspired combo.
- Pumpkin Blueberry: Fold in a handful of blueberries (fresh or frozen and thawed) for a fruity contrast.
How To Make Pumpkin Coffee Cake
These photos and instructions help you visualize how to make a small coffee cake with pumpkin. See the recipe card below for ingredient amounts and full recipe instructions.
- Mix Dry Ingredients: In a medium bowl, stir together the flour, sugar, baking powder, salt, and spices.
- Mix Wet Ingredients: In a separate small bowl, whisk the pumpkin, melted butter, egg yolk, and milk. Pour into the dry ingredients and stir until just combined.
- Add to Ramekin: Spoon the batter into a buttered 10-ounce ramekin and spread evenly.
- Top and Bake: Mix streusel ingredients in a small bowl until crumbly. Sprinkle over the batter. Place the ramekin on a baking sheet and bake at 375°F (190°C) for 35–40 minutes, until 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) works best. A larger one bakes faster; a smaller one takes longer.
- Don’t Overmix: Stir just until combined to keep the cake light and tender.
- Measure Flour Correctly: Spoon flour into your dry measuring cup and level it with a knife for accuracy.
Frequently Asked Questions
Yes. Double the ingredients and divide the batter between two 10-ounce ramekins or use one 5×5-inch baking dish.
It’s best eaten the same day, but you can cover and refrigerate it for up to 2 days. Warm it slightly before serving.
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:
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 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
Instructions
- Preheat oven to 375°F (190°C). Lightly butter a 10-ounce ramekin and set it aside.
- In a medium bowl, stir together the flour, sugar, baking powder, salt, and spices.
- In a separate small bowl, whisk the pumpkin, melted butter, egg yolk, and milk. Pour into the dry ingredients and stir until just combined.
- Spoon the batter into the buttered ramekin and spread evenly.
- Mix streusel ingredients in a small bowl until crumbly. Sprinkle over the batter.
- Place the ramekin on a baking sheet and bake for 35–40 minutes, until a toothpick inserted in the center comes out clean.
- Remove from the oven and place the ramekin on a cooling rack.Run a knife around the edge, then carefully lift the coffee cake out of the ramekin. Serve warm.
Notes
- Use the Right Ramekin: A 10-ounce ramekin (about 4 inches wide and 1¾ inches tall) works best. A larger one bakes faster; a smaller one takes longer.
- Don’t Overmix: Stir just until combined to keep the cake light and tender.
- Measure Flour Correctly: Spoon flour into your dry measuring cup and level it with a knife for accuracy.
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.
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!