This Single Serve Pumpkin Coffee Cake recipe is the ultimate fall brunch treat - soft, moist, and filled with warm pumpkin flavor. Baked in a ramekin and topped with a cinnamon streusel topping, it's the perfect individually portioned treat to enjoy with a cup of coffee on a crisp fall day.
I love that this bakes up in a large ramekin to keep the recipe super small. For other single serve recipes that are baked in the same size ramekin try this Single Serve Carrot Cake, Single Serve White Cake, or Single Serve Red Velvet Cake.
⭐Why I Love It:
- Super Small Batch Coffee Cake Recipe - I love that this single serve coffee cake recipe makes just one very small cake with streusel crumb topping. For a non-pumpkin version, try this regular Single Serve Coffee Cake. Another favorite single serve brunch recipe is this Single Serve Cinnamon Roll or Single Serve Pecan Sticky Bun that is baked in the same ramekin size!
- No Mixer Needed - Because it's such a small amount of batter and streusel topping, you can easily mix it all up by hand instead of needing to use an electric or stand mixer.
- Soft and Moist - The texture is super moist thanks to the pumpkin puree in the batter.
🥘Ingredients
- Melted Butter - I love how easy using melted butter is in recipes. For other baked goods using melted butter instead of softened butter, try these Sprinkle Blondies.
- White Granulated Sugar
- Pumpkin Puree - Some of my other favorite recipes using pumpkin puree is this Single Serve Pumpkin Snickerdoodle, Peanut Butter Pumpkin Dog Treats, and Pumpkin Banana Muffins.
- Egg Yolk - Using only the egg yolk helps keep the recipe super small and adds richer flavor than using the egg white. For recipes to use up that egg white check out these Single Serve Egg White Recipes.
- Milk - I used whole milk, but you can use any milk.
- All-Purpose Flour - Make sure to fluff the flour and use the 'spoon and level' method when measuring.
- Baking Powder - This helps the cake rise.
- Ground Cinnamon and Nutmeg - Warm spices are the perfect pairing for the pumpkin flavor.
- For the Streusel Topping - Softened butter, all purpose flour, ground cinnamon, and brown sugar.
See the recipe card for full information on ingredients and quantities.
🔪Single Serve Pumpkin Coffee Cake - Step by Step
This recipe for a Single Serve Pumpkin Coffee Cake with Streusel Topping is easy to mix up with no mixer and bakes in a ramekin or other small baking dish.
Photo 1 - In a bowl, mix up the pumpkin puree, melted butter, egg yolk, and milk with a rubber spatula or whisk.
Photo 2 - Mix in the sugar.
Photo 3 - Add the flour, baking powder, salt, cinnamon, and nutmeg and stir to combine.
Photo 4 - Make the streusel topping by combining the flour, brown sugar, cinnamon, and softened butter in a small bowl. Either mash together or I like to use my fingers to combine into a mixture that has the consistency of ‘wet sand’ and can be clumped together. Store in the fridge until ready to use.
Photo 5 - Well grease the ramekin with butter or cooking spray. I also like to add a circle of parchment paper to the bottom. Pour the batter into the greased ramekin and crumble the streusel topping on top in big and small clumps.
Photo 6 - Bake until set on top and a toothpick in the center should come out with just a few moist crumbs (no wet batter). If the streusel is getting too dark, you can place a piece of foil on top.
💭Recipe Tips
- Ramekin Size - I used one large ramekin (10 ounces and ~4.25 inches wide) but you can use a bigger ramekin or smaller ramekins and just adjust the bake time. You can also use it to make this Single Serve Lemon Bar!
- Don't Over Bake - The key to a moist cake is to not over bake it! Cake is done when a toothpick inserted comes out clean or with a few moist crumbs.
- Use 'Spoon and Level' Method When Measuring Flour - When measuring flour, make sure to use the 'spoon and level' method. This is where you spoon the flour into the measuring cup and then level off the top. Instead of dipping the measuring cup directly into the flour bin which can lead to over measuring.
- Cover with Foil if Streusel is Browning - If you find the streusel topping is getting too dark before the coffee cake is done baking, you can loosely place some aluminum foil on top to prevent browning.
👩🍳Recipe FAQs
Using only an egg yolk adds a richer flavor and it also helps keep the cake recipe super small. You can use the leftover egg white in the Single Serve Vanilla Cupcake recipe.
The spoon and level method is best for measuring flour because it reduces the risk of over measuring. Start by fluffing up the flour int the container then use a spoon to spoon it into the measuring cup and use a knife to level off the top. This is much more accurate than scooping the flour directly from the container with the measuring cup.
I love to use it in other baked goods like this Single Serve Pumpkin Muffin recipe or in savory recipes like this Pumpkin Mac & Cheese. Or, I like to transfer it from the can to a freezer bag and freeze for up to 3 months.
Yes! Although I love the added sweetness and texture from the streusel, you can skip it if you prefer.
🍰Related Single Serve Recipes...
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Recipe
Single Serve Pumpkin Coffee Cake (Small Batch)
This Single Serve Pumpkin Coffee Cake recipe is the ultimate fall brunch treat - soft, moist, and filled with warm pumpkin flavor. Baked in a ramekin and topped with a cinnamon streusel topping, it's the perfect individually portioned treat to enjoy with a cup of coffee on a crisp fall day.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 1 small coffee cake
- Category: Single Serve, Breakfast
- Method: Oven
- Cuisine: American
Ingredients
Batter
- 2 tablespoons canned pumpkin puree
- 1 + ½ tablespoons unsalted butter, melted
- 1 egg yolk
- ¼ cup milk, I use whole milk or 2%
- 3 tablespoons white granulated sugar
- ½ cup all purpose flour, spooned and leveled
- ½ teaspoon baking powder
- ¼ teaspoon kosher salt
- ¼ teaspoon ground cinnamon
- Pinch (or about 1/16 tsp) ground nutmeg
Streusel Topping
- 2 tablespoons all-purpose flour, spooned and leveled
- 2 tablespoons packed brown sugar, light or dark
- ¼ teaspoon ground cinnamon
- 1 tablespoon salted butter, softened
Instructions
- Streusel Topping - Make the streusel topping by combining the flour, brown sugar, cinnamon, and softened butter in a small bowl. Either mash together or I like to use my fingers to combine into a mixture that has the consistency of ‘wet sand’ and can be clumped together. Pop in the fridge to chill until ready to use.
- Prep - Preheat the oven to 350 degrees F and grease a large ramekin (10 ounces to the top rim and ~4.25 inches wide) with butter or cooking spray. I also like to add a circle of parchment paper to the bottom.
- Wet Ingredients - In a bowl, mix up the pumpkin puree, melted butter, egg yolk, and milk with a rubber spatula or whisk until combined. Mix in the sugar to combine.
- Dry Ingredients - Add the flour, baking powder, salt, cinnamon, and nutmeg and stir to just combine.
- Add to Ramekin - Pour the batter into the greased ramekin and crumble the streusel topping on top in big and small clumps.
- Bake - Bake for 25-30 minutes until golden brown on top and a toothpick comes out with just moist crumbs, no wet batter. If your streusel topping is getting too dark, you can place a piece of foil on top.
- Enjoy - Remove from the oven and cool slightly before eating. The coffee cake is easiest to remove from the ramekin when still slightly warm.
Nutrition
- Serving Size: ½ Coffee Cake
- Calories: 432
- Sugar: 29.8 g
- Sodium: 225.6 mg
- Fat: 18.1 g
- Carbohydrates: 62.2 g
- Fiber: 1.9 g
- Protein: 6.7 g
- Cholesterol: 133.4 mg
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