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29K views · 1.8K reactions | SINGLE SERVE PUMPKIN COFFEE CAKE 🎃 Follow @KathleensCravings for more single serve recipes and grab the recipe below! ⬇️ I used one large (10 ounces and ~3.5 inches wide) but you can use a bigger ramekin or smaller ramekins and just adjust the cook time. Batter * 2 tablespoons canned pumpkin puree * 1 + 1/2 tablespoons butter, melted * 1 egg yolk * 1/4 cup milk, I use whole milk or 2% * 3 tablespoons sugar * 1/2 cup all purpose flour * 1/2 teaspoon baking powder * 1/4 teaspoon salt * 1/4 teaspoon ground cinnamon * Pinch (or about 1/16 tsp) ground nutmeg Streusel Topping * 2 tablespoons all purpose flour * 2 tablespoons brown sugar * 1/4 teaspoon ground cinnamon * 1 tablespoon salted butter, softened 1. Preheat the oven to 350 degrees F and grease a ramekin with butter or cooking spray. See note above for ramekin size. 2. In a bowl, mix up the pumpkin puree, melted butter, egg yolk, and milk with a rubber spatula or whisk. Mix in the sugar. 3. Add the flour, baking powder, salt, cinnamon, and nutmeg and stir to combine. 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. You can add a tiny bit more melted butter if it’s too dry or a tiny bit more flour if too wet. 5. Pour the batter into the greased ramekin and crumble the streusel topping on top in big and small clumps. 6. Bake for 25-30 minutes until golden brown on top and a toothpick comes out with just moist crumbs, no wet batter. 7. Remove from the oven and cool slightly before eating. The coffee cake is easiest to remove from the ramekin when still slightly warm. #easyrecipes #simpleingredients #singleservebaking #smallbatchbaking #singleservecake #bakingrecipe #pumpkincoffeecake #pumpkinrecipes #pumpkinbread | Kathleen ~ Easy, Everyday Recipes

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