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–+ servings
a round coffee cake in a white ramekin sitting on top of a blue plate on a silver tray.
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5 from 8 votes

Pumpkin Coffee Cake For One

This single serving pumpkin coffee cake is soft, moist, and filled with warm spices. Baked in a ramekin and topped with a buttery streusel, it’s a quick and easy fall treat.
Prep Time10 minutes
Cook Time40 minutes
Cooling Time10 minutes
Total Time1 hour
Course: Breakfast, Dessert
Cuisine: American
Diet: Vegetarian
Keyword: coffee cake, pumpkin, pumpkin cake, pumpkin coffee cake, streusel topping
Servings: 1 serving
Author: Joanie Zisk

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
US - Metric

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

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

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