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Pumpkin Coffee Cake For One

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!

a round coffee cake in a white ramekin sitting on top of a blue plate on a silver tray.

This mini pumpkin coffee cake has the wonderful flavors of fall in every bite. It's loaded with pumpkin purée and an assortment of pumpkin spices. For a lovely buttery crunch, we've added a simple streusel to the top.

Why This Recipe Works

  • This pumpkin coffee cake is the perfect size for one person. No need to make a large cake which would leave you with plenty leftover, this mini cake is the ideal size for one person.
  • It's made with ingredients you may already have in your pantry and refrigerator. The only exception might be the canned pumpkin but be sure to scroll down to read about the ways we suggest using up any leftover pumpkin from this recipe.
  • The pumpkin purée makes the cake super moist and the streusel topping gives the cake a sweet crispy topping. You will love it!
a round pumpkin coffee cake on a blue plate with a piece of the cake on a fork.

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Ingredients

See recipe box below for ingredient amounts and full recipe instructions.

ingredients for a pumpkin coffee cake on a table.

Ingredient Notes

  • Flour: We use all-purpose flour, its moderate protein content makes it ideal to use in this recipe.
  • Sugar: I sweeten this cake with granulated sugar.
  • Baking powder & baking soda: These ingredients help the coffee cake rise.
  • Salt: Adds flavor.
  • Ground cinnamon, nutmeg & cloves: These are essential spices in any pumpkin dessert. You can also use a heaping 1/4-teaspoon of pumpkin pie spice instead.
  • Pumpkin: Use 2 tablespoons of canned pumpkin. Be sure to take a look at the other ways to use up leftover pumpkin below.
  • Butter: For a more delicate crumb.
  • Egg yolk: The egg yolk helps to provide structure. Save the egg white and use it in other recipes (see below).
  • Milk: I use 1% milk in this recipe. You can also use skim, whole, 2% or even almond milk instead.

For The Streusel Topping

ingredients to make streusel in a bowl including flour, sugars, and butter.
  • Brown sugar & sugar: For sweetness. Also, the brown sugar adds a rich flavor to the topping due to the molasses present in it. It also adds moisture to the topping.
  • Ground cinnamon: This is an optional ingredient but it works so well in this pumpkin dessert.
  • All-purpose flour: We use a very small amount in this recipe to help bind the mixture together and give it a crumbly texture.
  • Butter: Its purpose is to coat the mixture in fat which creates a crumbly texture by adding moisture.

How To Make This Recipe

  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.

Expert Tips

  • We recommend using 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.
  • Don't overmix the batter. Mix the ingredients just until they are combined.
  • Measure the flour correctly. We recommend spooning the flour into the measuring cup until it is overfilled. Then use the flat edge of a kitchen knife to level the measuring up at the top.
an overhead of a coffee cake in a white ramekin next to a can of canned pumpkin.

FAQ's

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

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

How Long Will Pumpkin Purée 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.

Can I Make This In A Muffin Tin With Liners?

Yes, you will likely get two standard sized muffins with this recipe.

RELATED: 4 Single Serving Pumpkin Recipes To Get You Ready For Fall

Other Breakfast Bread Recipes

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

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Click HERE to join the community!

If you’ve tried this 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!

a coffee cake with streusel topping on a blue plate next to a white napkin.

Pumpkin Coffee Cake For One

Prep Time: 10 minutes
Cook Time: 40 minutes
Cooling Time: 10 minutes
Total Time: 1 hour
Course: Breakfast/Dessert
Cuisine: Breakfast
Keywords: coffee cake, pumpkin
Servings: 2 servings
Calories: 469kcal
Author: Joanie Zisk

Ingredients

  • 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

STREUSEL

  • 2 tablespoons brown sugar
  • 1/2 teaspoon sugar
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoons all purpose flour
  • 1 tablespoon butter , softened

Instructions

  • 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.

Notes

Expert Tips
  • We recommend using 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.
  • Don't overmix the batter. Mix the ingredients just until they are combined.
  • Measure the flour correctly. We recommend spooning the flour into the measuring cup until it is overfilled. Then use the flat edge of a kitchen knife to level the measuring up at the top.

Nutrition

Serving: 1serving | Calories: 469kcal | Carbohydrates: 71g | Protein: 8g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 135mg | Sodium: 449mg | Potassium: 252mg | Fiber: 1g | Sugar: 33g | Vitamin A: 2900IU | Vitamin C: 0.7mg | Calcium: 132mg | Iron: 2.6mg

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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About The Author

22 thoughts on “Pumpkin Coffee Cake For One”

  1. This sounds great. One question, what did you do with the rest of the canned pumpkin?
    How do you save it? Thanks.

    1. 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

    1. 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.

    1. Hi Sylvia,
      The Pumpkin Coffee Cake does not need to cool completely before eating. Eating it warm is delicious.

  2. Renee - Kudos Kitchen

    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!

  3. Michelle | A Latte Food

    I love the single serve portion! And this looks so good! I'm obsessing over all things pumpkin currently 🙂

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