This Single Serve Pumpkin Coffee Cake is a cozy fall brunch favorite — tender, moist, and brimming with warm pumpkin spice. Baked in a ramekin and finished with a cinnamon streusel, it’s the ideal single-portion treat to enjoy with coffee on a crisp morning.
This recipe is made in a large ramekin so you can enjoy a small-batch coffee cake anytime. If you like single-serve bakes, try other ramekin-sized recipes for one.
⭐Why I Love It:
- Perfect Small Batch — Makes one individual coffee cake topped with a buttery streusel, ideal when you don’t want a whole pan.
- No Mixer Required — Everything comes together easily by hand, making this quick and fuss-free.
- Soft, Moist Texture — Pumpkin puree keeps the cake tender and flavorful.
🥘Ingredients
- Melted butter
- White granulated sugar
- Pumpkin puree
- Egg yolk
- Milk (whole milk recommended, but any milk works)
- All-purpose flour (spoon and level when measuring)
- Baking powder
- Ground cinnamon and nutmeg
- Streusel — softened butter, all-purpose flour, brown sugar, and cinnamon
See the recipe card below for exact quantities.
🔪Single Serve Pumpkin Coffee Cake – Step by Step
This single-serve coffee cake with streusel is mixed by hand and baked in a ramekin or small baking dish. Follow the simple steps for a moist, spiced cake topped with crunchy streusel.
Photo 1 – In a bowl, whisk pumpkin puree, melted butter, the egg yolk, and milk until combined.
Photo 2 – Stir in the sugar until dissolved and even throughout the wet mixture.
Photo 3 – Add the flour, baking powder, salt, cinnamon, and nutmeg. Stir just until combined to avoid overmixing.
Photo 4 – Make the streusel by combining flour, brown sugar, cinnamon, and softened butter. Use your fingers or a fork to blend until the mixture resembles wet sand and clumps together. Chill until ready to use.
Photo 5 – Grease a ramekin well (I also like a parchment circle on the bottom). Pour in the batter and sprinkle the streusel in clumps over the top.
Photo 6 – Bake until the top is set and a toothpick inserted in the center comes out with a few moist crumbs but no wet batter. If the streusel browns too quickly, tent with foil.
💭Recipe Tips
- Ramekin Size — This is written for a large ramekin (~10 oz to the rim, about 4.25″ across). You can use smaller or larger ramekins; adjust baking time accordingly.
- Avoid Overbaking — Remove the cake when a toothpick shows a few moist crumbs for the best moist texture.
- Measure Flour Correctly — Use the spoon-and-level method to prevent packing too much flour into the cup.
- Protect the Streusel — If the topping darkens before the cake is done, loosely cover with foil for the remaining bake time.
👩🍳Recipe FAQs
An egg yolk adds richness without increasing the batter volume too much, which keeps this a true single-serving recipe.
Fluff the flour, spoon it into the measuring cup, then level it off with a knife. This prevents over-measuring compared to scooping directly from the container.
Use leftover puree in muffins, pancakes, or savory dishes, or freeze it in a labeled bag for up to three months.
Yes — the cake is delicious on its own, though the streusel adds texture and sweetness.
🍰Related Single Serve Cake Recipes…
- Single-Serve Dot Cake (Small Batch)
- Single-Serve Chocolate Cake Balls (Small Batch)
- Single-Serve Yellow Cake with Chocolate Frosting
- Single-Serve Strawberry Shortcake (Makes Two)
My debut cookbook is available now: A Little Something Sweet features 75 single-serve recipes perfect for small-batch baking.
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Recipe
Single Serve Pumpkin Coffee Cake (Small Batch)
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This Single Serve Pumpkin Coffee Cake is a small, spiced cake baked in a ramekin and topped with a cinnamon streusel. It’s soft, moist, and perfect for a solo brunch or cozy snack.
- Author: Kathleen Hansen
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 1 small coffee cake
- Category: Breakfast, Single Serve
- Method: Oven
- Cuisine: American
Ingredients
Batter
- 2 tablespoons canned pumpkin puree
- 1 + ½ tablespoons unsalted butter, melted
- 1 egg yolk
- ¼ cup milk (whole 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 (about 1/16 tsp) ground nutmeg
Streusel Topping
- 2 tablespoons all-purpose flour, spooned and leveled
- 2 tablespoons packed brown sugar
- ¼ teaspoon ground cinnamon
- 1 tablespoon salted butter, softened
Instructions
- Streusel: Combine flour, brown sugar, cinnamon, and softened butter in a small bowl. Use your fingers or a fork to form a crumbly mixture that clumps like wet sand. Chill until ready to use.
- Prep: Preheat the oven to 350°F. Grease a large ramekin (about 10 oz to the rim, ~4.25″ wide) and line the bottom with a parchment circle if desired.
- Wet Ingredients: In a bowl, mix pumpkin puree, melted butter, egg yolk, and milk until combined. Stir in the sugar.
- Dry Ingredients: Add flour, baking powder, salt, cinnamon, and nutmeg. Stir gently until just combined.
- Assemble: Pour batter into the prepared ramekin and sprinkle the streusel over the top in varied clumps.
- Bake: Bake 25–30 minutes, until the top is set and a toothpick comes out with a few moist crumbs. Tent with foil if the streusel browns too quickly.
- Serve: Cool slightly, then enjoy warm. The 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